This slow-cooker lasagna is a must-try for cheese lovers. It's made with ricotta, Parmesan and a shredded four-cheese blend.
What You Need
Original recipe yields 8 servings
1 lb. lean ground beef
1 container (15 oz.) POLLY-O Original Ricotta Cheese
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
1/3 cup water
8 lasagna noodles, uncooked
1/4 cup KRAFT Shredded Parmesan Cheese
1 pkg. (8 oz.) KRAFT Shredded Four Cheese
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Let's Make It
Brown meat in large skillet; drain. Return meat to skillet. Stir in ricotta.
Combine pasta sauce and water. Spread about 1/2 cup onto bottom of slow cooker sprayed with cooking spray. Top with 1/4 of the meat mixture and 2 noodles, broken to fit; cover with layers of 1/4 each of the remaining sauce mixture, Parmesan and mozzarella. Repeat layers of meat mixture, noodles, pasta sauce and cheeses 3 times; cover with lid.
Cook on LOW 4 to 4-1/2 hours (or on HIGH 2 to 2-1/2 hours).
Save 60 calories and 3g of fat per serving by preparing with extra-lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese, KRAFT Reduced Fat Parmesan Style Grated Topping and 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese.
Serve this easy-to-make lasagna with a tossed green salad and whole grain bread for a meal that is sure to please.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.