Slow-Cooker Lasagna

Kraftfoods.com

1 lb ground beef
1 jar (26 oz) spaghetti sauce
1 cup water
1 container (15 oz) ricotta cheese
1/4 cup Parmesan cheese
1 pkg (7 oz) shredded mozzarella
1 egg
2 tbsp chopped fresh parsley
6 lasagna noodles, uncooked


Brown meat in large skillet and drain. Stir in spaghetti sauce and water. In separate bowl, mix ricotta cheese, 1 1/2 cups mozzarella, and 2 tbsp Parmesan, egg and parsley.

Spoon 1 cup meat mixture into crock pot. Top with layers of half each of the noodles, broken to fit; then cheese mixture. Cover with 2 cups meat sauce, then remaining noodles, then cheese mix. Top with meat sauce. Cover with lid.

Cook on LOW 4-6 hours or till liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 minutes or till melted.

For best results, do not cook on HIGH!

For lower fat options, use lean ground beef, skim ricotta, and reduced fat Parmesan.

Serves 8