Prep
15-30 mins
Cook
4 HRS
Calories
400
Ingredients
1 lb
lean ground beef
1 jar
(24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup
water
1
egg
1 container
(15 oz.) Ricotta Cheese
2 tbsp
chopped fresh parsley
1 pkg
(7 oz.) 2% Milk Shredded Mozzarella Cheese, divided
1/4 cup
Grated Parmesan Cheese, divided
6
lasagna noodles, uncooked
Instructions
Step 1
Brown meat in large skillet; drain. Return meat to skillet; stir in pasta sauce and water.
Step 2
Combine egg, ricotta, parsley, 1-1/2 cups mozzarella and 2 Tbsp. Parmesan.
Step 3
Spoon 1 cup meat sauce into slow cooker sprayed with cooking spray; top with layers of half 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.
Step 4
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.