Slow-Cooker Lasagne

By Greywolf

This can be made as a meat dish by using 1 lb lean ground beef in place of the TVP or soy crumbles.

Ingredients

• 2 c rehydrated TVP (or soy crumbles)
• 1 x675 ml jar pasta sauce
• 1 c water
• 1 3/4 c ricotta cheese
• 1 3/4 c Kraft 4 Cheese Italiano Shredded Cheese, divided
• 1/4 c Kraft 100% Parmesan Grated Cheese, divided
• 1 egg
• 2 Tbsp chopped fresh parsley (or 1 tsp dried)
• 6 lasagne noodles, uncooked

Details

Servings 8
Preparation time 15mins
Cooking time 375mins
Adapted from kraftcanada.com

Preparation

Step 1

Rehydrate the TVP (if using ground beef brown in a large skillet and drain). Stir in pasta sauce and water.

Mix ricotta, 1 1/2 c shredded cheese, 2 Tbsp parmesan cheese, egg and parsley.

Spoon 1 cup of the sauce mixture into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 c sauce. Top with remaining noodles, broken to fit, cheese mixture and rest of the sauce. Cover with lid.

Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or until the cheese is melted.