Simple Slow Cooker Lasagna

Ingredients Needed

• 1 (15 ounce) container Polly-O original ricotta cheese

• 1 (7 ounce) package Kraft shredded 2% milk mozzarella cheese, divided

• ¼ cup Kraft grated Parmesan cheese, divided

• 2 tablespoons chopped fresh parsley

• 1 large egg

• 1 pound ground beef

• 1 (24 ounce) jar spaghetti sauce

• 1 cup water

• 6 lasagna noodles, uncooked

Instructions

1. In a medium bowl, combine ricotta cheese, 1 ½ cups mozzarella, 2 tablespoons of Parmesan, parsley, and egg. Set this mixture aside.

2. In a large skillet, brown the meat and drain excess fat. Stir in the spaghetti sauce and water.

3. Spoon 1 cup of the meat sauce into the slow cooker. Layer with half the broken noodles, then top with half of the ricotta mixture. Add 2 cups of the meat sauce, followed by the remaining noodles, ricotta mixture, and sauce. Cover with the lid.

4. Cook on Low for 4 to 6 hours until the sauce has absorbed and the lasagna is set. Sprinkle with the remaining mozzarella and Parmesan cheeses and let stand covered for about 10 minutes for the cheese to melt.

Nutrition Facts

Each serving contains: 410 calories, 21g of total fat, 10g of saturated fat, 95mg of cholesterol, 680mg of sodium, 26g of carbohydrates, 2g of dietary fiber, 7g of sugar, 29g of protein, 20% of the daily value for Vitamin A, 15% of the daily value for Vitamin C, 60% of the daily value for Calcium, and 15% of the daily value for Iron.