1 lb. (450 g) lean ground beef
1 jar (675 mL) pasta sauce
1 cup water
1-3/4 cups ricotta cheese
1-3/4 cups Kraft 4 Cheese Italiano Shredded Cheese, divided
1/4 cup Kraft 100% Parmesan Grated Cheese, divided
2 Tbsp. chopped fresh parsley
6 lasagne noodles, uncooked
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.
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 kitchens tips
Save 60 calories and 6 grams of total fat, including 5 grams of saturated fat per serving, by preparing with extra-lean ground beef, light ricotta cheese, Kraft Part Skim Mozzarella Shredded Cheese, Kraft 100% Parmesan Light Grated Cheese and whole wheat lasagne noodles.
For a change of pace, prepare lasagne with roasted garlic or tomato-and-basil pasta sauce.
Recipe was successfully tested in 4-, 5- and 6-L slow cookers. For best results, do not cook on the HIGH heat setting.