Slow cooker lasangna

from Kraft recipes
Easy to make (compared to traditional lasagna) and every LOVED it.

Serves 8

Ingredients:
1 lb ground beef
1 jar (26 oz) spaghetti sauce (the more "zesty" the sauce the better I think)
1 c water
1 container (15 oz) Ricotta cheese (part skim preferably)
1 pkg (7 oz) 2% Mozzarella cheese
1/4 c grated Parmesan Cheese
1 egg
2 T parsley
6 lasagna noodles, uncooked

Make it!
Brown meat in large skillet, draining off fat. Stir in spaghetti sauce and water. In separate bowl mix Ricotta cheese, 1 1/2 c Mozzarella, 2 T Parmesan, egg and parsley.

Spoon 1 c meat sauce into slow cooker; top with layers of half each of the noodles, broken to fit (I break it quite a bit so that the noodles don't burn on the sides of the pan), and cheese mixture. Cover with 2 c remaining meat sauce. Top with remaining noodles, broken to fit (or again as I state before), cheese mixture and meat sauce. Cover with lid.

Cook on low for 4-6 hours or until liquid is absorbed. Sprinkle on remaining cheeses, let stand 10 mins or til melted.

**Note for best results do not cook on high**