Slow Cooker Lasagne

I made this last night for supper.  It really worked.  My slow cooker had it cooked in just over 2 hours, so I had to turn it to 'Warm'.
  I'd never bought ricotta cheese before and was a little surprised at the flavor.  It's not at all sour like cottage cheese.  Would I make it again?  Probably sometime, it's very easy!  The recipe is from Kraft.  (Oops!  I see now I forgot to add the Parmesan.)



What You Need


1 lb. (450 g) extra-lean ground beef

1 jar (675 mL) pasta sauce

1 cup water

1-3/4 cups light ricotta cheese

1-3/4 cups Kraft 4 Cheese Italiano Light Shredded Cheese, divided

1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided

1 egg

2 Tbsp. chopped fresh parsley

6 lasagne noodles, uncooked


Make It

BROWN meat in large skillet; drain. Stir in pasta sauce and water. Mix ricotta, 1-1/2 cups shredded cheese, 2 Tbsp. Parmesan, egg and parsley until blended.
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 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.



kraft kitchens tips


Note:

Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.

Make Ahead:

If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.

Note:

Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.

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