1 lb. lean ground beef
1 (24 oz) jar spaghetti sauce
1 cup water
1 (15 oz) container of ricotta cheese
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 cup grated Parmesan cheese
2 tablespoons parsley
6 regular lasagna noodles, uncooked
Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups Kraft Italian cheese, 2 tablespoons Parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with 3 lasagna noodles, broken to fit; and half of 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 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted.
That's it! I didn't get any pictures of this one because really it just looks like plain old lasagna. I would say that you can actually just use your own lasagna recipe and throw it in the crock pot because I added mushrooms and tomatoes (undrained) to the meat mixture and frozen spinach (thawed and not drained) to the ricotta cheese mixture. The only difference is to make sure and add about a cup of extra water to the meat mixture. Since I didn't drain the mushrooms and tomatoes I only added 1/2 cup of extra water. I cooked it for about 5 hours. I think it would have been fine at 4 or 4.5 hours though because the noodles were actually starting to get a little too soggy. Like I said, it's really no easier than regular lasagna, but it's nice on days you can have your windows open and don't want to heat up your house with the oven.
And don't forget to use the crockpot liner!!!!!!!!!!!! :)