- 1
Ingredients
- 1 1 10-inch 6 to 8 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 2 1 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
- 4 4 4 to 6 cook on Low heat setting 4 to 6 hours or until noodles are tender.
- 5 5 1 10 top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
Preparation
Step 1
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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.
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
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.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
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I normally LOVE what I get from Pillsbury.com, but have to say that honestly, this is more trouble than it's worth. The majority of the work is in the prep, which is what you find with regular lasagna. It doesn't take that long for lasagna to cook. In the time it takes to put this together for the crock pot, you can just make it in a casserole dish and refrigerate it like you would the crockpot, then toss it in the oven when you get home from work. I suspect most people have 30 minutes before they eat anyway, so you really don't lose that much time in cooking it in the oven. And, since it
Absolutely amazing! I use the hot Italian sausage and add crushed red peppers. We like it hot! :] I usually don't have cans of tomato sauce laying around so I just use spaghetti sauce. You can alter or add to the recipe anything really and it will taste amazing. It's just my fiance and myself so we have plenty of leftovers for lunch at work and it tastes even better the second time.
The first time I made this I added an extra can of sauce due to it looking dry before cooking. That to me made the difference. I am going to be cooking it again at work tomorrow. I thought it was a great recipe. My wife loved and I loved it.
I haven't made it yet, but will give it a try. Sounds great.
Don't forget, there are liners for your slow cookers that you put in prior to adding ingredients and after dinner just lift out and toss. They are located in the grocery section where foil and bags, etc are.
I used 1 lb each of sausage and gr.beef. I used 1 tsp ea. of basil and oregano and 1/4 cp of grated parm that I mixed into the ricotta with 1 tbsp of parsley.
* spray the edges of the crock LIGHTLY or rub with small amt of oil. Cook only 2 Hours. I like a crispy edge so I put it in the ove n to crisp a little before I served but Ifelt that defeated the purpose of using a crock. Lastly I used prepared sauce in a jar. Cans are too metallic and acidic. but, your choice. Mine was delish...Even better the next day. Next time using veggies. B
Wheaties
of people would make this recipe again.
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