Slow cooker lasagna
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
- 1/4 cup KRAFT Grated Parmesan Cheese, divided
- 1 egg
- 2 Tbsp. chopped fresh parsley
- 6 lasagna noodles, uncooked
Details
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.
* 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.
Review this recipe