Slow-Cooker Lasagna (By Kraft)

• 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

1. 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.
2. 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.
3. COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minute or until melted.

ground beef, spaghetti sauce, water, ricotta cheese, milk, parmesan cheese, egg, parsley, lasagna noodles, brown meat

Taken from www.food.com/recipe/slow-cooker-lasagna-by-kraft-429291 (may not work)