Slow-Cooker Lasagna

from Lorna Turley

Prep Time: 15 min   Total Time: 4 -6 hr Makes:  8 servings

What You Need-

1 lb. ground beef

1 jar  (26 oz.) spaghetti sauce

1 and 1/4 cup water

1 container  (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4 cup  KRAFT Grated Parmesan Cheese, divided

1 egg

2 Tbsp.  chopped fresh parsley

8 lasagna noodles, uncooked

Make It-

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 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.