Slow-Cooker Lasagna

Prep Time: 15 min

Total Time: 6 hr 15 min

Makes: 16 servings

Ingredients:

1 lb. lean ground beef or ground turkey breast

1 jar (26 oz.) spaghetti sauce, no sugar added or Walden Farms^® brand

1 cup water

1 container (15 oz.) Skim Milk Ricotta Cheese

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

1/4 cup Parmesan Cheese, grated, divided

2 egg whites

2 Tbsp. chopped fresh parsley

6 whole wheat lasagna noodles, uncooked

Directions:

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.

1 serving = ½ cup

Note: For best results, do not cook on the HIGH heat setting.

Other ideas: add in your favorite frozen vegetables like carrots, broccoli, cauliflower, and spinach!

Recipe modified from Kraftfoods.com