Crockpot Lasagna

Another great Kraft recipe!

While this isn’t quite as good as traditional lasagna, it comes pretty close, and when you consider the small amount of work it takes to put it together vs. traditional, it’s worth having in your cookbook! The kids ate it up!

1 lb. ground beef
1 jar (26 oz.) spaghetti sauce (I use Ragu Traditional because there’s no chunks)
1 cup water
1 container (15 oz.) low-fat ricotta cheese
8 oz. shredded mozzarella cheese, divided
1/4 cup grated or shredded parmesan cheese, divided
1 egg
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked

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 (3.5 hrs. on low in my crockpot, which has superpowers). Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.