Slow-Cooker Lasagna
sauce, beef, ricotta cheese, mozzarella, lasagna noodles, egg, cheese, parsley
Ingredients
1 pound ground beef 1 (24 ounce) jar spaghetti sauce 1 cup water 1 (15 ounce) container POLLY-O Original ricotta cheese 1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided 1/4 cup KRAFT Grated Parmesan Cheese, divided 1 egg 2 tablespoons chopped fresh parsley 6 lasagna noodles, uncooked
Directions for Slow-Cooker Lasagna Recipe
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.
Read the full directions on Allrecipes.com
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