Slow Cooker Lasagna

By joeyanne

Ingredients

• 1 1/2 lb bulk Italian sausage
• 2 cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
• 3 cups shredded mozzarella cheese
• 1 container (15 oz) part-skim ricotta cheese
• 15 uncooked lasagna noodles

Details

Servings 8
Preparation time 15mins
Cooking time 375mins
Adapted from pillsbury.com

Preparation

Step 1

In 10-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce.

In medium bowl, mix 2 cups of the mozzarella cheese and the ricotta cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spray 6-quart slow cooker with cooking spray. Spoon 1 cup of the sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1 cup of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1 cup of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture, covering noodles completely.

Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 5 minutes or until cheese is melted. Cut into pieces or spoon out to serve.