Ingredients

• 1 , 15 ounce
• 1 , 7 ounce
• 0.25 cups Kraft grated Parmesan cheese , divided
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1 pound ground beef
• 1 , 24 ounce
• 1 cup water
• 6 lasagnas noodles , uncooked

Instructions

1. 1 Combine ricotta cheese, 1 ½ cups mozzarella cheese, 2 tablespoons Parmesan cheese, parsley, and egg in a bowl; set aside.
2. 2 Brown meat in a large skillet; drain. Stir in spaghetti sauce and water.
3. 3 Spoon 1 cup meat sauce into a slow cooker; top with ½ noodles (broken to fit) and ½ ricotta mixture. Add 2 cups meat sauce; top with remaining ½ noodles (broken to fit), remaining ½ ricotta mixture, and remaining meat sauce. Cover slow cooker with lid.
4. 4 Cook on Low until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella cheese and remaining Parmesan cheese; let stand, covered, until melted, about 10 minutes.

Nutrition per serving