Slow Cooker Lasagna (small)

Photo by Pam H.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    pound bulk Italian sausage

  • 1

    medium onion, chopped (1/2 cup)

  • 1 1/2 - 2

    cans (15 ounces each) Italian-style tomato sauce

  • 1

    teaspoons dried basil leaves

  • 1/4

    teaspoon salt

  • 2

    cups shredded mozzarella cheese (8 ounces)

  • 1

    container (15 ounces) part-skim ricotta cheese

  • 1

    cup grated Parmesan cheese

  • 5

    uncooked lasagna noodles

Directions

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. Nutrition Information: 1 Serving: Calories 670 (Calories from Fat 270); Total Fat 31g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 75mg; Sodium 1770mg; Total Carbohydrate 65g (Dietary Fiber 5g, Sugars 14g); Protein 34g Percent Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 60%; Iron 20% Exchanges: 3 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 High-Fat Meat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

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