sixsistersstuff.com
1 pound lean ground beef (could use Italian Sausage)
1 (24 oz.) jar spaghetti sauce
1 cup water
1 (15 oz.) container ricotta cheese
1 package Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan Cheese
1 egg
2 Tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. In a bowl mix ricotta, 1-1/2 cups Italian cheese, 2 Tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of the 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 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered 10 minutes or until melted.
photo from sixsistersstuff.com
Necia's Notes: Noodles were very soggy and overall pretty bland. Less cook time & more seasonings.
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