Ingredients
- 3/4 pound bulk Italian pork sausage
- 1/2 cup chopped onion
- 2 cans (15 ounces) Italian-style tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese (12 ounces)
- 12 uncooked lasagna noodles
Details
Adapted from johnsonville.com
Preparation
Step 1
In 10-inch skillet, cook sausage and onion over medium heat 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, Italian seasoning and salt
In medium bowl, mix, ricotta cheese, Parmesan cheese and 2 cups of the mozzarella cheese.
Spray 3½-to 5 quart slow cooker with cooking spray. Into cooker, spoon ¼ of the sausage mixture. Top with 4 noodles, broken up, into pieces to fit. Top with half of the cheese mixture. Top with remaining 4 noodles and remaining sausage mixture.
Cover; cook on low heat setting 6-8 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.
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