Slow cooker lasagna
prep time 15 min
total time 4 hr 15 min
makes 8 servings, 1/8 recipe (257 g) each
what you need
1 lb. (450 g) extra-lean ground beef
1 jar (675 mL) pasta sauce
1 cup water
1-3/4 cups light ricotta cheese
1-3/4 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided
1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley until blended.
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 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.
Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.
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 was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.