Slow Cooker Lasagna Recipe
I found this recipe on Kraft’s website and had to share it. This looks fantastic. I think John will love it. I love that I can put it in the slow cooker and walk away for a few hours.
Ingredients
1 lb. ground beef
1 jar (24 oz.) spaghetti sauce
1 cup water
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT 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 eachof 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.
kraft kitchens tips
HEALTHY LIVING
Save 30 calories and 4g fat per serving by preparing with lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.
MAKE AHEAD
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.
NOTE
Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.
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