Saturday, October 30, 2010

Crockpot Lasagna

This was a really easy tasty meal!  I put it in the fridge overnight(because I forgot to turn the crockpot on but we'll pretend it was planned).  It only took about 3 hours on low to warm up and be done since I'd let it sit overnight:o)  I did not take a picture because I got lazy and instead of layering I threw everything together and layered with noodles so it doesn't *look* as lovely as it really should have.  

Tee sent this through the recipe challenge group.

Slow-Cooker Lasagna

Prep Time:
15 min
Total Time:
6 hr 15 min
8 servings
What You Need!
1 lb. ground beef
1 jar  (26 oz.) spaghetti sauce
1 cup water
1 container  (15 oz.) BREAKSTONE'S or KNUDSEN 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
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 4g fat per serving by preparing with lean ground beef, POLLY-O Skim Ricotta Cheese and KRAFT Reduced Fat Parmesan Cheese.
For best results, do not cook on the HIGH heat setting.
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.

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