Crockpot Lasagna

Sent to me by my mom.

What You Need

1 lb. ground beef

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

Make It

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.

Kraft Kitchens Tips

Healthy Living

Save 30 calories and 4g fat per serving by preparing with lean ground beef, POLLY-O Natural Part Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Style Grated Topping.

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.

 

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