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 of the remaining 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
Originally Submitted
9/8/2009
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