Slow-Cooker Lasagna

I fixed this recipe over the weekend and it turned out really good. I would definitely fix again.

I found the recipe on the Kraft Foods website.

Ingredients
1 lb. ground beef (I used the extra lean ground beef)
1 jar (26 oz.) spaghetti sauce (I used the light tomato/basil 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 (used fat free mozzarella)
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 in separate bowl.

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.