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Slow-Cooker Lasagna

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what you need

1

lb.  ground beef

1

jar  (24 oz.) spaghetti sauce

1

cup  water

1

container  (15 oz.) POLLY-O Original Ricotta Cheese

1

pkg.  (7 oz.) KRAFT 2% Milk Shredded Mozzarella Cheese, divided

1/4

cup  KRAFT Grated Parmesan Cheese, divided

1

 egg

2

Tbsp.  chopped fresh parsley

6

 lasagna noodles, uncooked

make it

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.

This recipe is courtesy www.Kraft.com. I am hoping this will make taking food to share fast and easy for the event we are attending this weekend.:) Happy cooking all!