Slow-Cooker Lasagna

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prep time

15 min

total time

4 hr 15 min

makes

8 servings

photo by:

kraft

recipe by: kraft

What You Need

1 lb. Ground beef

1 jar (26 oz.) spaghetti sauce

1 cup Water

1 container (15 oz.) BREAKSTONE'S or KNUDSEN 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

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 4g fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.

Note

Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.

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.