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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sarajoanides

posted:11/10/2010

I made this today. I cleaned the house while dinner was cooking. Fantastic. The only thing I changed was that I browned the beef with some Kraft Light Zesty Italian Dressing for some flavor since I love the way my Bolognese sauce comes out and that's how I cook it. Anyways, it was great, I highly HIGHLY recommend cooking it. Oh and I cooked it for 4 hours on low and it turned on perfect. :)

lil999

posted:11/9/2010

Only giving this a 3 as I found it bland. I will make crock pot lasagna again, but will use my own recipe. I found this one to be watery and lacking flavor. Perhaps if I'd left the water out it may have helped.

angelia_duncan

posted:11/9/2010

This recipe was GREAT! Very easy to prepare, then just sit back and wait for it to cook. I added a clove of garlic while cooking the beef, and a dash of oregano. Also, my slow cooker cooks a little fast even on the low setting, so I kept checking the noodles, and it was done in 2 1/2 hours. My family loved it. Will use this again!

jbest1219

posted:11/8/2010

This recipe is one of our favorites and it is so easy to make. We have it at least once a month and love the leftovers too.

suzytonk

posted:11/3/2010

I have ALWAYS baked my lasagna, but NO MORE! When baking my lasagna in the oven, it was either too dry or too soupy. I tried this recipe last week and it was incredible. Using my crock pot, the lasagne was moist and noodles tender...perfect consistency. The only change I made was pureeing cottage cheese in my food processor (in place of the ricotta), which resulted in an almost identical consistency of ricotta, but less expensive. At age 50, it is possible to teach us old dogs new tricks! I'm a convert to slow cooker lasagne...it will be the only way I cook my lasagna from now on. Thank you, Kraft, for such a great recipe!

blackvelvet

posted:11/2/2010

My husband couldn't believe how this turned out in a slow cooker....he is a lasagna guy and he loved it!

a cook

posted:10/28/2010

i used wheat noodles, ground turkey and added spinach. i love how thick it came out. and the noodles perfect. i cooked it for about 3.5 hours. the last half being on high when i added the mozzarella on top. i did not add the water to the sauce. but i think the liquid from the defrosted spinach compensated.

mrslunceford

posted:10/25/2010

have made it many times very good! easy to make with hardly no work at all!

kruegerd

posted:10/22/2010

I made this on a weekend -to try to reduce the cooking time -vs when I'm working. However I still let it go too long. It was probably close to 8hrs -so the noodles were soggy. But it was better the next day warmed up. We also put eggplant in. It was very handy to make.

knittingmachine

posted:10/19/2010

Tried this a few days ago, just the BEST recipe, easy and it is DELICIOUS!!!!! Great for the upcoming Winter season, had a tossed salad with it, THANKS KRAFT FOR ANOTHER GREAT MEAL!!!!!