Slow Cooker Lasagna

By dss_162412

Ingredients

• 1 pound Italian Sausage
• 1/2 cup Onion, chopped
• 3 cans Italian-Style Tomato Sauce (15 ounces)
• 2 teaspoons Basil Leaves, dried
• 1/2 teaspoon Salt
• 2 cups Mozzarella Cheese, shredded (8 ounces)
• 1 container Ricotta Cheese (15 ounces)
• 1 cup Parmesan Cheese, grated
• 15 uncooked Lasagna Noodles

Preparation

Step 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. 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 a 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 the remaining sausage mixture. Cover and cook on Low Heat setting 4 to 6 hours or until noodles are tender. 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.