Recipe: Slow Cooker Lasagna

This recipe was unbelievably easy and so good. It even came out of a slow cooker, of all things. I think I finally found my favorite lasagna recipe!

Slow Cooker Lasagna

1 pound ground beef
1 jar (15 ounces) spaghetti sauce
1 cup water
1 container (15 ounces) Ricotta cheese
1 package (7 ounces) Shredded Mozzarella Cheese, divided
¼ cup parmesan cheese, divided
1 egg
2 tablespoons chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in large skillet; drain.

Stir in spaghetti sauce and water.

Mix ricotta, 1 ½ cups mozzarella, 2 tablespoons 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 for 4 to 6 hours or until liquid is absorbed.

Sprinkle with remaining cheeses; let stand, covered, 10 minutes, or until melted.

Makes 8 servings.

To 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.

Recipe from Kraft Foods