Yum Yum Supper

Tonight's supper was this delicious Slow-Cooker Lasagna that I found in the most recent Kraft Food & Fun Magazine. I have never been a big fan of my slow cooker (aka Crock Pot), but this recipe looked delicious and easy, so I decided to give it a go. It was fantastic - the very best lasagna I've ever made!! Even my 8-year-old daughter ate it! I never knew something this delicious could come out of a Crock Pot. Since I knew you'd ask, here is the recipe. Hope you enjoy!!

Slow-Cooker Lasagna
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 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
6 lasagna noodles, uncooked

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.