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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 8 |
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Ingredients:
1 container(s) (15 oz) ricotta cheese |
1 jar(s) (26 oz) spaghetti sauce |
1 package(s) (7 oz) shredded mozzarella cheese, divided |
1 eggs |
2 tablespoon(s) fresh parsley |
1 1/2 pound(s) ground beef |
6 lasagna noodles, uncooked |
1/4 cup(s) parmesan cheese, divided |
1 cup(s) water |
Directions:
1. Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
2. Mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons parmesan, egg and parsley.
3. Spoon one cup meat sauce into slow cooker; top with single layer of noodles (broken to fit) and 1/2 cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
4. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand covered 10 minutes or until melted.
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