Monday, October 29, 2012

Slow-Cooker Lasagna {New Meal of the Week}

What You Need

1 lb. ground beef 
1 jar (24 oz.) spaghetti sauce
1 cup  water 
1 container (15 oz.) POLLY-O Original 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
6 lasagna 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.

Things I learned:

1. It was a little dry once it was cooked so I added more sauce and let it cook a little longer. So next time I would start with more sauce.

2. Tim bought lasagna noodles that didn't need to cook first. They were required, but they worked great and tasted just the same.
3. This recipe is a MUST! Tim and I both loved it. He said it was the best pasta dish I have ever cooked :)

Recipe courtesy of Kraft Recipes.

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