Lasagna

LASAGNA

1 lb. lean ground beef
1 (26 to 28 oz.) jar tomato pasta sauce
1 (8 oz.) can no-salt-added tomato sauce
1/2 (9 oz.) pkg (about 8) no-boil lasagna noodles
1 (1-lb.) jar Alfredo pasta sauce
12 oz. (3 cups) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Brown ground beef, drain. Spray slow cooker with Pam. Spread 3/4 tomato pasta sauce in bottom of slow cooker. Stir remaining tomato pasta sauce and tomato sauce into ground beef.

Layer 3 noodles over sauce in slow cooker, breaking noodles as necessary. Top with 1/3 Alfredo sauce, spreading evenly. Sprinkle with 1 cup Mozzarella cheese. Top with 1/3 ground beef mixture, spreading evenly.

Repeat layers twice, using 2 noodles in last layer. Sprinkle Parmesan cheese on top.

Cover; cook on low for 3 1/2 to 4 1/2 hours. Cut into wedges to serve.

This is My very favorite recipie! It is simple to make, but it tastes like it took forever to make !

Lasagna

1 lb. ground beef
1 egg, beaten
2-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1 jar (26 oz.) spaghetti sauce
1 cup water
12 lasagna noodles, uncooked
PREHEAT oven to 350°F. Brown meat in large skillet on medium-high heat. Meanwhile, mix egg, 1-1/4 cups of the mozzarella cheese, the ricotta cheese, 1/4 cup of the Parmesan cheese and the parsley until well blended; set aside.
DRAIN meat; return to skillet. Stir in spaghetti sauce. Add water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup of the sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, one-third of the ricotta cheese mixture and 1 cup of the sauce. Repeat layers twice. Top with remaining 3 noodles and the remaining meat sauce. Sprinkle with remaining 1-1/4 cups mozzarella cheese and remaining 1/4 cup Parmesan cheese. Cover with greased foil.
BAKE 45 min. Remove foil; bake an additional 15 min. or until heated through. Let stand 15 min. before cutting to serve