Slow Cooker
Lasagna
1 pound ground beef1 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
