Slow-Cooker Lasagna

Published 03/12/2012 by moonstrucksiren

I found this recipe at kraft foods and thought it sounded a little bit iffy, but I gave it a shot and it was GOOOOD!

It actually turned out better than my usual lasagna, which is sad.  And it only took 10 minutes (or less….) to prepare!

Definitely a keeper in our house!
1 lb. lean ground beef (could be substituted for italian sausage)
1 jar spaghetti sauce
1 c. water
1 15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 c. grated parmesan cheese
1 egg
2 tbsp. parsley
6 lasagna noodles, uncooked
Brown meat in large skillet; drain.  Stir in spaghetti sauce and water.  Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.
Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), 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 4-6 hours or until liquid is absorbed.  Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. *
*Ours only cooked for about 3 1/2 hours because I had a hungry husband and it was fine!  Plus the meat is cooked beforehand so it is safe. 🙂

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