Easy Crockpot Lasagna

This was pretty quick and tasty. I substituted ground turkey for the ground beef and it was good. I think it would be yummy with Italian sausage, so I'll try that next time.

1 pound (16 oz) ground beef
1/2 cup diced white onion
1 tsp minced garlic
1 (24 oz) jar spaghetti sauce
1/2 cup water
1 (15 oz) container ricotta cheese
2 cups mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
1 egg
2 TB fresh parsley or 2 tsp dried parsley
6 uncooked lasagna noodles

In a large skillet, brown the beef with the onion. Add garlic and cook for one minute. Drain. Add spaghetti sauce and water and simmer for about 5 minutes.

Mix ricotta, 1 1/2 cups mozzarella, 2 TB Parmesan, egg, and parsley.

Pour 1 cup of meat sauce into a 4-6 quart slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles, cheese mixture, and meat sauce. (If the noodles don't fit exactly, break them to fit.)

Cook on low for 4-5 hours or until noodles are soft. Sprinkle with remaining 1/2 cup of mozzarella and remaining Parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

Recipe Source: www.tablespoon.com