1 or 2 cartons (16 oz. each) low-fat ricotta cheese
1/2cup Parmesan cheese
1 lb. ground beef, crumbled and cooked
1 jar favorite spaghetti sauce
1 box lasagna noodles
2 cups low-fat mozzarella cheese
In one large bowl, combine ricotta and Parmesan cheese. In another bowl, combine ground beef and spaghetti sauce.
Cover bottom of slow cooker with some of the meat sauce. Place 1 or 2 layers of uncooked lasagna noodles on top (break them to fit). Using knife or spatula, spread layer of cheese mix on top. Sprinkle with mozzarella. Repeat layers until all ingredients are used.
Cook on low 8-10 hours.
The Wichita Eagle—10/27/09