EASY Slow-cooker Lasagna (OH, SO DELICIOUS!!!)

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) ricotta cheese
1 pkg. (8 oz.) shredded mozzarella cheese,divided
1/4 cup grated parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley (OPTIONAL)
6 lasagna noodles, uncooked

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water.

MIX ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

SPOON 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted. (We use a bit extra of the cheeses just because that is the way that we prefer our lasagna.) Do this the way that YOU want to!

Serve with green salad and french bread. YUMMY!!!

VLE-B