Slow-Cooker Lasagna

Another recipe from Kraft foods. I thought it needed more flavor, but Joe didn't. I turned on the slow cooker before I left for work, so it was on low for over 8 hours. That's definitely too long and I think that's why it dried it out. I wouldn't push six hours if you're going to make it. I'd also only use 1/2 pound of ground beef next time since I thought it was too meaty.

INGREDIENTS

1 lb. ground beef (I'd recommend 1/2 pound)

1 jar (26 oz.) spaghetti sauce

1 cup water

1 container (15 oz.) BREAKSTONE'S or KNUDSEN Ricotta Cheese

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

1/4 cup KRAFT Grated Parmesan Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley (I used 1 tbsp of dried parsley flakes)

6 lasagna noodles, uncooked

DIRECTIONS

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.

(Second photo from Kraft's website)

Slow-Cooker Lasagna