Slow Cooker Lasagna (small)

By pamdabear3383

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

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

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.