Friday, December 11, 2009
1 lb. ground beef
1 jar (26 oz.) spaghetti sauce
1 cup water
1 15 oz. container Ricotta Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup KRAFT Grated Parmesan Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagna noodles, uncooked
BROWN meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cups mozzarella, 2 Tbsp. Parmesan, egg and parsley.
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 meat 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.
OK so this was my first attempt at lasagna and it was yummy if I don't say so myself. I added fresh spinach and mushrooms to mine and switched the ground beef for hot Italian sausage. I also switched the 1 cup water for 3/4 red wine and the rest water. Cooked fresh garlic with the sausage and added some Italian seasoning.