Ingredients Jump to Instructions ↓

  1. 1 lb bulk Italian sausage (or substitute ground beef or pork)

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

  3. 3 (15 ounce) cans Italian-style tomato sauce

  4. 2 teaspoons dried basil leaves

  5. 1/2 teaspoon salt

  6. 2 cups shredded mozzarella cheese (8 ounces)

  7. 1 (15 ounce) container part-skim ricotta cheese

  8. 1 cup grated parmesan cheese

  9. 15 uncooked lasagna noodles

Instructions Jump to Ingredients ↑

  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. Stir in tomato sauce, basil and salt.

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

  3. 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.

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

  5. 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. ?


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