Crock Pot Lasagne

lasagnaSlow Cooker  Lasagne

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
1 egg
2 Tbsp. chopped fresh parsley
6 lasagne noodles, uncooked

Make It

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.

 

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