Slow Cooker Lasagna
  • 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
  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain.
  2. Stir in tomato sauce, basil and salt.
  3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit.
  5. Spread with half of the cheese mixture and one-fourth of the sausage mixture.
  6. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture.
  7. Top with remaining 5 noodles and remaining sausage mixture.
  8. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  9. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.
  10. Cover and let stand about 10 minutes or until cheese is melted.
  11. Cut into pieces.
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.