Slow-Cooker Lasagna (By Kraft) - cooking recipe

Ingredients

1 lb ground beef
1 (26 ounce) jar spaghetti sauce
1 cup water
1 (15 ounce) container ricotta cheese (BREAKSTONE'S or KNUDSEN)
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup kraft grated parmesan cheese, divided
1 egg
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked
brown meat in large skillet drain. stir in spaghetti sauce and water. mix ricotta cheese, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley

Preparation

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons 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 minute or until melted.