Slow-Cooker Lasagna

photo by:kraft

The easiest lasagna ever includes three kinds of cheese simmering along with spaghetti sauce and ground beef. The slow cooker does everything but go to the store for you.

time

prep:

20 min

total:

4 hr 20 min

servings

total:

8 servings

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What You Need

lb. ground beef

jar (24 oz.) spaghetti sauce

cup water

container (15 oz.) POLLY-O Original Ricotta Cheese

pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4

cup KRAFT Grated Parmesan Cheese, divided

egg

Tbsp. chopped fresh parsley

lasagna noodles, uncooked

Make It

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.

* Made with quality cheeses crafted in the USA.

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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audralynn

posted:9/8/2009

I made this for our family of 5 and everyone loved it. I had a great flavor to it. I had mine cook a little over 5 hrs. and the noodles were really done, so the next time I would probably try for 4 hrs. instead....other than that it was good & I know that I will be making it again. I have already shared the recipe with others and they are also looking forward to trying it out.

a cook

posted:9/8/2009

This recipe was great! I used ground turkey instead of beef, and I don't like Ricotta cheese that much, so used about 20 oz of Cottage cheese instead. I used dried parsley instead of fresh. I cooked it about 4 1/2 hours on low and it was done just right. I added a little more water than it called for, less than 1/4 cup extra. So easy and delicious! And great not to have to cook the noodles first!

dannelson

posted:9/7/2009

Very bland and didn't look like lasagna.

a cook

posted:9/6/2009

Hated it...it went into the trash right after we started eating it. I thought it was odd that it called for 26 ounces of spaghetti sauce, and sure enough it was all sauce with minimal pasta. Maybe 13 ounces would suffice. It was way too salty too. It also called for 1 cup of the sauce to be put in the bottom of the slow cooker. That caused 3 of the noodles to stick to the bottom and burn and I cooked on low as directed. Very disappointed since this was not a cheap meal to make and I was hoping to get at least 2 meals out of it.

a cook

posted:9/4/2009

Excellent and very simple. Will make a few changes next time...less water, more noodles, and add a little salt and garlic powder. Definitely cook on low. Mine was done in 4 hours easily.

a cook

posted:9/3/2009

This was very easy and delicious! Next time I will add 1TBS of minced garlic and 1tsp of salt. When you add the cup of water, it seems to dilute the taste a bit.

a cook

posted:9/2/2009

This was very easy and tasted great.

a cook

posted:9/2/2009

My family loved this recipe, we made it without meat and it was great. The recipe was very easy to make and I definitely would make it again!

a cook

posted:9/2/2009

This recipe was delicious!! My only recommendation would be to add more sauce than it calls for because it comes out a bit dry otherwise.

a cook

posted:8/27/2009

Amazing! I also browned the beef with onion. I used part-skim ricotta cheese and then a reduced fat Italian cheese blend instead of mozzarella. Instead of the water, I used Italian-style diced tomatoes just to add another veggie and it cooked perfectly in 4 1/2 hours. In the future, I might doctor it up with some more veggies. But flavor-wise, it's definitely wonderful as it is! I took it to work and plugged the crock pot in there. Everyone in my office loved it and wants the recipe! This is definitely a keeper!