Slow cooker lasagna

Slow cooker lasagna

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    1

  • lb. ground beef

  • 1

    1

  • jar (24 oz.) spaghetti sauce

  • 1

    cup water

  • 1

    container (15 oz.) POLLY-O Original Ricotta Cheese

  • 1

    pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

  • ¼

    cup KRAFT Grated Parmesan Cheese, divided

  • 1

    egg

  • 2

    Tbsp. chopped fresh parsley

  • 6

    lasagna noodles, uncooked

Directions

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


Nutrition

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