OK, I have my doubts about this. Of course, I had my doubts about no cook lasagna noodles and I was pleasantly surprised. So, we'll give it a try and see if this works out too. There is a note in this recipe to not cook the lasagna on the HIGH setting of the crockpot.
1lb. ground beef
1 26oz jar spaghetti sauce
1 C. water
1lb. ricotta cheese
1 7oz. package shredded mozzarella cheese
1/4 C. Parmasan cheese
1 egg
2 tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in a large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 C. mozzarella, 2 tbsp. Parmasan cheese, egg and parsley.
Spoon 1 C. meat sauce into slow cooker, top with layers of half, each of the noodles, broken to fit and cheese mixture. Cover with 2 C. 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 minutes or until cheese is melted.
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