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