Rate this recipe
4.5/5
(32 Votes)
Ingredients
- 1 pound (450-g) extra lean ground beef
- 1 (675-ml) jar pasta sauce
- 1 cup water
- 1 3/4 cups light ricotta cheese
- 1 3/4 cups Kraft 4 cheese Italiano light shredded cheese, divided
- 1/4 cup Parmesan cheese, divided
- 1 egg
- 2 tablespoons fresh parsley, chopped
- 7 lasagna noodles, uncooked
Details
Servings 6
Preparation time 15mins
Preparation
Step 1
Brown meat in large skillet; drain.
Stir in pasta sauce and water. Mix ricotta, 1 cup shredded cheese, 2 tablespoons parmesan, egg and parsley until blended.
Scoop 1/2 of the meat sauce into slow cooker; top with half of the noodles, broken to fit and 1/2 the cheese mixture. Add the remaining meat sauce, noodles and 1/2 of the remaining cheese.
Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 minutes or until melted.
You'll also love
- Pressure Cooker Barbecued Baby... 4.4/5 (39 Votes)
- 3 Ingredient French Vanilla Peach... 4.4/5 (36 Votes)
- Slow Cooker Creamy Herbed Chicken... 4.6/5 (18 Votes)
Review this recipe