Slow Cooker Lasagna

Step 1 -In a skillet on the stovetop, heat the olive oil over medium heat.

Step 2 -Add the sausage to the skillet and cook, breaking up meat into smaller chunks with a spoon, until the meat is browned, about 10-12 minutes.

Step 3 -Add the tomato sauce and water to the skillet and bring the mixture to a simmer.

Step 4 -Turn off the heat and set the mixture aside.

Step 5 -In a bowl, combine the ricotta cheese, parsley, salt, and pepper. Set aside.

Step 6 -In the insert to a slow-cooker, spread a thin layer of the meat sauce on the bottom.

Step 7 -Cover the sauce with a single layer of uncooked lasagna noodles, breaking the noodles as needed to fit, about 3 noodles per layer.

Step 8 -Spread 1/3 cup of the ricotta cheese mixture over the noodle layer.

Step 9 -Spread 2 cups of the meat and sauce mixture over the ricotta cheese layer.

Step 10 -Sprinkle 1 cup of the mozzarella and 1/4 cup of Parmigiano-Reggiano over the meat and sauce mixture.

Step 11 -Repeat the layering 4 more times, starting with the noodles.

Step 12 -Place the slow-cooker insert into the base and cover with the lid.

Step 13 -Cook on low until the noodles are tender and cooked through, about 4 hours.

Step 14 -Preheat the oven to broil and carefully transfer the slow-cooker insert into the oven.

Step 15 -Broil until the cheese is bubbly and golden brown, about 3 minutes.

Step 16 -Let the lasagna rest for about 20 minutes before serving.

Step 17 -Garnish with basil and serve.