Slow Cooker Lasagna

Sometimes, you just don't have the time to make a huge dinner. Sometimes, you want that savory dinner but have the time for a Wendy's baked potato. Let me help with that!

Slow cookers are the most wonderful thing in the world. Pop the food in, go work, go to school, come home and serve immediately! It's nice having a personal chef, isn't it?

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Ingredients:

1 lb. ground beef

1 jar (24 oz.) Pasta Sauce

1 Cup water

1 container (15 oz.) Low-Fat 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 gluten free lasagna noodles, uncooked

Directions:

1. Brown meat in large skillet. Drain. Stir in pasta sauce and water.

2. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.

2. Spoon 1 cup meat sauce into slow cooker. Top with layers of 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.

3. Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining

cheeses; let stand, covered, until melted

#Entrée #CrockPot