Slow-Cooker Lasagna

1. 1

   Brown meat in large skillet; drain.

2. 2

   Stir in pasta sauce and water.

3. 3

   Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp.

4. 4

   Parmesan, egg and parsley until blended.

5. 5

   Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture.

6. 6

   Cover with 2 cups meat sauce.

7. 7

   Top with remaining noodles, broken to fit, cheese mixture and sauce; cover with lid.

8. 8

   Cook on LOW 4 to 6 hours or until liquid is absorbed.

9. 9

   Sprinkle with remaining cheeses; let stand, covered, 10 min.

10. 10

    or until melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.