1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
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How do I 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 Kitchen Tips!
Prepare recipe using your favourite pasta sauce flavour, such as roasted garlic or tomato-and-basil.
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.
Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 8 g
Cholesterol 85 mg
Sodium 550 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 5 g
Protein 31 g
8 servings, 1/8 recipe (257 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.