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Ingredients Jump to Instructions ↓

  1. Slow Cooker Lasagna

  2. Serving Size : 8

  3. 1 lb. bulk Italian sausage

  4. 1 onion, chopped (1/2 cup)

  5. 3 cans (15 ounces each) Italian-style tomato sauce

  6. 2 teaspoons dried basil leaves

  7. 1/2 teaspoon salt

  8. 2 cups shredded mozzarella cheese,

  9. 8 ounces

  10. 1 package (15 ounces) part-skim ricotta cheese

  11. 1 cup grated Parmesan cheese

  12. 15 uncooked lasagna noodles

  13. 10-inch skillet over medium heat

  14. 6 to

  15. minutes, stirring occasionally, until sausage is no longer pink;

  16. drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the

  17. mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate

  18. remaining mozzarella cheese while lasagna cooks.) Spoon one-fourth

  19. 6-quart slow cooker; top with

  20. 5 noodles,

  21. broken into pieces to fit. Spread with half of the cheese mixture

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

  23. cheese mixture and one-fourth of the sausage mixture. Top with

  24. remaining 5 noodles and remaining sausage mixture. Cover and cook

  25. 4 to 6 hours or until noodles are tender.

  26. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese.

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

  28. Cut into pieces.

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