Slow-Cooker Lasagne

Ingredients

• 1.8 cups cheese italiano cheese shredded divided kraft
• 1  eggs 
• 2 tablespoons parsley fresh chopped
• 6  lasagna noodles uncooked
• 1 pound ground beef lean
• 0.3 cup parmesan cheese 100% divided grated kraft
• 675 ml pasta sauce 
• 1.8 cups ricotta cheese 
• 1 cup water 

Equipment

• frying pan
• slow cooker

Directions

1. Brown meat in large skillet; drain. Stir in pasta sauce and water.
2. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley.
3. 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 meat sauce. Top with remaining noodles, broken to fit, cheese mixture and sauce. Cover with lid.
4. Cook on LOW 4 to 6 hours or until liquid is absorbed.
5. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.