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Slow-Cooker Lasagna


1 Tbs. olive oil 
2 lb. Italian sausage, casings removed  
2 jars (each 24 oz.) tomato sauce 
2 cups water 
1 lb. whole-milk ricotta cheese 
2 Tbs. chopped fresh flat-leaf parsley 
Kosher salt and freshly ground pepper, to taste 
18 ruffle-edged lasagna noodles (not no-boil noodles) 
1 1/2 lb. mozzarella cheese, grated 
2 oz. Parmigiano-Reggiano cheese, finely grated  
Thinly sliced fresh basil for garnish 



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