Slow-Cooker Lasagna

I love when the new Kraft Canada "What's Cooking" comes in the mail.  Usually the Kraft recipes are quite simple and use normal ingredients.  That being said, this is one of my favorite Kraft Canada recipes.  I have adapted this recipe to my own liking.  I must admit that this lasagna doesn't actually look that great but it tastes great!

Photo taken from Kraft Canada

1 lb. ground beef

1 jar  (24 oz.) spaghetti sauce

1 cup water

1 container  (15 oz.) Ricotta Cheese (I use cottage cheese and blend it up with the parmesan and egg, salt & pepper)

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

1/4 cup Grated Parmesan Cheese, divided

1 egg

2 Tbsp.  chopped fresh parsleyFrozen spinach (defrosted & drained), divided

6 lasagna noodles, uncooked

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. Place spinach over cheese layer to cover.  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.

A Twist on Spaghetti & Meat Sauce

I get tired of the usually spaghetti & meat sauce so this is always a good change. This is among one of my easiest recipes. Last time I made this recipe, I ended up with way too much for one casserole dish so I split it into two and froze the second casserole. Will just need to go into the oven until cooked through next time I don't feel like cooking :)

Spaghetti Bake

1 pkg. spaghetti, cooked & drained
2 tbsp. butter
1c. parmesan
1 (24 oz) cottage cheese
1 lb. ground beef
1 (28 oz) jar pasta sauce
1 pkg. mozzarella cheese

Combine hot, cooked spaghetti with butter & stir until butter melts and coats spaghetti. Add 1/2 cup parmesan and stir to coat.
Arrange spaghetti in an even layer in pan. Spread cottage cheese over spaghetti and sprinkle with 1/4 cup parmesan.
Brown gound beef & drain. Add pasta sauce & heat until bubbly. Spoon over cottage cheese layer. Top with mozza cheese & remaining parmesan.
Cover with foil & bake for 30 minutes. Remove foil and bake 15 minutes. Let stand for 10 minutes before serving.