Slow Cooker Lasagna
3/4 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
2 cans (15 ounces each) Italian style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
3 cups shredded mozzarella cheese (12 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cp grated Parmesan cheese
12 uncooked lasagna noodles (12 ounces)
cook sausage and onion in 10-inch skillet over medium hat 6 to 8 minutes,
stirring occasionally, until sausage is no longer pink; drain. Stir in tomato
sauce, basil and salt.
Mix 2 cups of the mozzarella cheese and the ricotta and Parmesan cheeses.
Spoon one fourth of the sausage mixture into 3 1/2 to 5 quart slow cooker; top
with 4 noodles, broken into pieces to fit. Top with half of the cheese mixture
and one-fourth of the sausage mixture. Top with 4 noodles, remaining cheese
mixture and one-fourth of the sausage mixture. Top with remaining 4 noodles and
remaining sausage mixture.
Cover and cook on low heat setting 6 to 8 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 and serve.