Slow Cooker Lasagna

Source:  sixsistersstuff.com

• 1 pound ground beef (or Italian sausage)
• 1 (24 ounce) jar spaghetti sauce
• 1 cup water
• 1 (15 ounce) container ricotta cheese
• 2 cups shredded Italian Cheese (divided)
• 1/4 cup grated Parmesan cheese (divided)
• 1 egg
• 2 Tablespoons fresh parsley (chopped)
• 6 regular lasagna noodles (uncooked)

DIRECTIONS:

1. Brown ground beef in a large skillet; drain grease and rinse well.
2. Stir in spaghetti sauce and water.
3. In another bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
4. Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of cheese mixture.
5. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.
6. Cook on low 4-6 hours or until liquid is absorbed.
7. Sprinkle with remaining cheese.
8. Let stand, covered for 10 minutes or until cheese is melted.