Slow Cooker Italian Sausage Lasagna

By carvalhohm

Ingredients

• 3/4 lb bulk Italian pork sausage
• 1/2 cup chopped onion
• 2 cans (15 oz each) Italian-style tomato sauce
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 1 container (15 oz) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 3 cups shredded mozzarella cheese (12 oz)
• 12 uncooked lasagna noodles

Details

Servings 6
Preparation time 25mins
Cooking time 385mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, cook sausage and onion over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

In medium bowl, mix ricotta cheese, Parmesan cheese and 2 cups of the mozzarella cheese.

Into 3 1/2- to 5-quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1/4 of the sausage mixture. Top with 4 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture.

Cover; cook on Low heat setting 6 to 8 hours.

About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.