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Slow-Cooker Lasagne

pasta sauce, beef, ricotta cheese, cheese, lasagna noodles, egg, parsley

Slow-Cooker Lasagne -


1 pound lean ground beef
1 (675 ml) jar pasta sauce
1 cup water
1 3/4 cups ricotta cheese
1 3/4 cups KRAFT 4 Cheese Italiano Shredded Cheese, divided
1/4 cup Kraft 100% Parmesan Grated Cheese, divided
1 egg
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked


Brown meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 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 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


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