Tee sent this through the recipe challenge group.
6 hr 15 min
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
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
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
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.
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.