I love fall foods.  Especially when they can cook much of the day and fill my house with wonderful aromas.  I remember when I was young my mother would make lasagna.  It seemed like an all-day process.  And not in a good way.

This slow cooker lasagna, recipe from Kraft Foods,  does take all day.  But in the easiest way imaginable- in your slow cooker.  Busy morning?  No problem!  If your slow cooker has a removable liner (crock) prepare the night before, refrigerate and pop in the slow cooker before you leave the next morning.

Ingredients:

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) Ricotta Cheese
1 pkg. (7 oz.) Shredded Mozzarella Cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

Directions:

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.