Lasagna (Slow Cooker)

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

Preparation

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.
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.

Comments

• Turned out well

From Betty Crocker