Slow-Cooker Lasagna

By Gerry

Give yourself the whole day off by layering the ingredients in the slow-cooker liner the night before and refrigerating. The next day, spend time with your family and still enjoy a slow-cooked main dish that night.

Ingredients

• 1 lb. ground turkey
• 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

Details

Servings 8
Adapted from KraftRecipes.com

Preparation

Step 1

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.