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Slow Cooker Lasagna


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain.


Stir in tomato sauce, basil and salt.


Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)


Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit.


Spread with half of the cheese mixture and one-fourth of the sausage mixture.


Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture.


Top with remaining 5 noodles and remaining sausage mixture.


Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.


Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.


Cover and let stand about 10 minutes or until cheese is melted.


Cut into pieces.


Pairs Well With


Notes

This Recipe was sent to me by email. but, I can't remember from who. It could possibly be a Betty Crocker recipe. Nevertheless , I have tried it and it is Actually very good and quite tasty.

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