Slow-cooker Lasagna

gabechuckikemama

"Kraft Foods Magazine"
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Ingredients

servings
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Original recipe yields 8 servings



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Directions

  • Prep

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  1. Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
  2. Mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp parmesan, egg, and parsley.
  3. Spoon 1 cup meat mixture into slow cooker; top with layers of half each of the noodles, broken to fit, and cheese mixture. Cover with 2 cups of the remaining meat sauce. Top with remaining noodles, broken to fit, cheese mixture and meat sauce. Cover with lid.
  4. Cook on low 4-6 hrs or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

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