2tablespoonsfresh parsley or 2 teaspoons dried parsley
8ouncesuncooked lasagna noodles, about 8 noodles
Instructions
In a large skillet, brown beef and onion. Add garlic and cook for one minute. Drain.
Add marinara sauce and water to skillet and simmer for about 5 minutes.
In a medium bowl, mix ricotta, 1 1/2 cups mozzarella, 2 tablespoons Parmesan, egg, garlic powder, and parsley.
Pour just enough spaghetti meat sauce (about 1 cup of sauce) in the bottom of the slow cooker (4-6 quart). Note: For the layers, place enough of each ingredient to make an even layer so the noodles don't stick. If you have a smaller crockpot you could have 3 layers for a larger one you may have only 2 layers. Place an even layer of uncooked lasagna noodles on top of the pasta sauce, breaking the noodles to fit as needed. Next, add a layer of the ricotta mixture (about 1 cup), and then a layer of meat sauce (about 1 cup). Repeat layers until ingredients are gone.
Cook on LOW for 4 hours or until noodles are soft, being careful not to overcook. Sprinkle 1/2 cup of mozzarella and remaining Parmesan on top. Cover with the lid to melt the cheese and allow to sit 10 minutes before serving. Serve with garlic bread and Caesar salad.