Prep Time::20 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 20 mins
Servings::8
Ingredients
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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
Directions
Combine ricotta cheese, 1 ½ cups mozzarella cheese, 2 tablespoons Parmesan cheese, parsley, and egg in a medium bowl; set aside.
Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
Spoon 1 cup meat sauce into a slow cooker; top with 1/2 noodles (broken to fit) and 1/2 ricotta mixture. Add 2 cups meat sauce; top with remaining 1/2 noodles (broken to fit), remaining 1/2 ricotta mixture, and remaining meat sauce. Cover slow cooker with lid.
Cook on Low until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining each mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.
Nutritional Information
Per serving: Calories 410. Total fat 21 g. Saturated fat 10 g. Cholesterol 95 mg. Sodium 680 mg. Carbohydrate 26 g. Dietary fiber 2 g. Sugars 7 g. Protein 29 g. Vitamin A 20 %DV. Vitamin C 15 %DV. Calcium 60 %DV. Iron 15 %DV.