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Slow-Cooker Lasagna:


1 lb. ground beef

1 jar spaghetti sauce

1 cup water

1 container POLLY-O Original Ricotta Cheese

1 pkg. KRAFT 2% Milk Shredded Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

1 egg

2 Tbsp. fresh parsley

6 lasagna noodles, broken to fit


1. 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.

2. Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

3. Cook on low 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.


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