Slow-Cooker Lasagna

Name: Slow-Cooker Lasagna
Prep time: 20 min
Cook time: 4 min
Total time: 4 min
Ingredients: 1 lb. lean ground beef; 1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce; 1 cup water; 1 egg; 1 container (15 oz.) POLLY-O Original Ricotta Cheese; 2 Tbsp. chopped fresh parsley; 1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided; 1/4 cup KRAFT Grated Parmesan Cheese, divided; 6 lasagna noodles, uncooked

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Prep Time: 20 minutes

Cook Time: 4 hours

Total: 4 hours, 20 minutes

Servings: 8

Author : My Food and Family

2percent milk beef cheese

Ingredients

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1 lb. lean ground beef1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce1 cup water1 egg1 container (15 oz.) POLLY-O Original Ricotta Cheese2 Tbsp. chopped fresh parsley1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided1/4 cup KRAFT Grated Parmesan Cheese, divided6 lasagna noodles, uncooked

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Instructions

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Step 1

Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce and water.

Step 2

Combine egg, ricotta, parsley, 1-1/2 cups mozzarella and 2 Tbsp. Parmesan.

Step 3

Spoon 1 cup meat sauce into slow cooker sprayed with cooking spray; 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.

Step 4

Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.