Slow-Cooker Lasagna
(Courtesy of Kraft® Foods)
**I have not made this yet but I am going to this evening**
Ingredients:
1 lb ground beef
1 jar (24 oz) spaghetti sauce
1 cup water
1 container (15 oz) Ricotta Cheese
1 pkg (7 oz) Shredded Mozzarella cheese, divided
1/4 cup Grated Parmesan Cheese, divided
1 egg
2 Tbspn fresh parley, chopped
6 lasagna noodles, uncooked
Directions:
In a large skillet, brown meat; drain
Stir in spaghetti sauce and water
Mix ricotta cheese, 1 1/2 cups of mozzarella. 2 Tbspn parmesan cheese, egg and parsley
Spoon 1 cup meat sauce onto the bottom of 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
Cook on LOW 4-6 hours or until liquid is absorbed
Sprinkle with remaining cheeses
Let stand, covered for about 10 minutes or until cheese has melted
***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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