Slow-Cooker Lasagna

I found this one on the Kraft site. (You know how I love the crockpot- this one just called out to me.) I loved the idea. I have to say that I did feel it lacked some flavor- I would definitely add some Italian seasoning, oregano, and basil, plus salt and pepper. I think that would have helped- I'll do that the next time I make it, which I definitely will! Note- don't over cook tit or the noodles get soggy- 4 hours is about right.

Slow-Cooker Lasagna
1 lb. ground beef

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) Ricotta Cheese

1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

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.