Slow Cooker Lasagna

I love using my slow cooker when I have a lot of stuff to do around the house. It always eases my mind that dinner is already cooking and I won’t have to worry about making it after the house is cleaned, laundry, ironing and whatever else has to be done. Just sit and eat!

Slow Cooker Lasagna
adapted from Kraft Foods
1 lb. ground beef
1 jar sauce (26 oz. – plus a little extra if you like sauce on the side)
1 cup water
1 cup cherry tomatoes (halved)
1 container (15 oz.) ricotta cheese
1 package. (8 oz.) shredded mozzarella
1/2 cup grated Parmesan cheese
1 egg
2 tablespoons fresh parsley (chopped)
1 teaspoon pepper
lasagna noodles (uncooked)

Brown meat in large skillet; drain. Stir in sauce, cherry tomatoes and water. In a separate bowl mix ricotta, 1-1/2 cups mozzarella, 2 tablespoons Parmesan, egg, pepper and parsley.
Spoon in approximately 1 cup meat sauce into slow cooker; top with layers of noodles, broken to fit; and cheese mixture. Alternate cheese mixture and meat sauce ending with the meat sauce. Cover with lid.
Cook on low for 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

* For best results DO NOT cook on high heat.

{Slow Cooker Lasagna}