I originally found the recipe from Kraft Food and Family Magazine but modified the ingredients to fit our baby(food)step way of life now! Maybe that is why it tasted so yummy and my hubby liked it…no preservatives, no growth hormones, and no pesticide… 😉
The night before I BROWNED meat in large skillet; drain. The next morning I Stir in spaghetti sauce and water (to meat). In a separate bowl, I Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley. Then I 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.
This is the BEST PART!
COOK on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.
It was really that simple and that good! I have an oval crock pot and it yielded easily 6+ servings! This would be GREAT for a get-together because it stays nice and warm and ready to serve when everyone is ready to eat!