1 lb lean ground beef or turkey
1 jar (26 oz) spaghetti sauce
1 cup water
1 container low fat ricotta cheese
1 8 oz. pkg. 2% milk shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese, divided
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked
Brown meat in large skillet, drain. Stir in spaghetti sauce and water. In separate bowl, mix ricotta, 1 ½ cups mozzarella, 2 Tbsp Parmesan, egg and parsley
Spoon 1 cup meat sauce into crock pot; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups of the sauce, then remaining noodles, followed by remaining cheese mixture. Top with meat sauce and cover with lid
Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses, let stand, covered 10 minutes or until melted.
Serve with a side of your favorite vegetable or salad. Enjoy!