What's for Dinner

Slow Cooker Lasagna-Mayo Clinic Health System

Slow-Cooker Lasagna

Time Prep: 20 minutes

Total: 4 hours 20 minutes

Servings Total: 8 servings

What You Need:

1lb. ground beef

1 jar (24 oz.) spaghetti sauce

1cup water

1 container (15 oz.) POLLY-O Original Ricotta Cheese

1pkg.  (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4cup KRAFT Grated Parmesan Cheese, divided


2Tbsp. chopped fresh parsley

6lasagna noodles, uncooked


Make It:

BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

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 meat 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.


Ground beef

Ricotta cheese

Shredded mozzarella

Fresh parsley

Lasagna noodles

Check Pantry

Spaghetti sauce

Parmesan cheese




 Calories: 410

Total fat: 21 g

Saturated fat: 10 g

Cholesterol: 95 mg

Sodium: 680 mg

Carbohydrate: 26 g

Dietary fiber: 2 g

Sugars: 7 g

Protein: 29 g

Vitamin A: 20 %DV

Vitamin C: 15 %DV

Calcium: 60 %DV

Iron: 15 %DV


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