Crockpot Lasagna

By sheilaolim

Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles


Nutrition Information:

1 Serving (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;

Ingredients

• 1 pound bulk Italian sausage
• 1 medium onion, chopped (1/2 cup)
• 3 cans (15 ounces each) Italian-style tomato sauce
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups shredded mozzarella cheese (8 ounces)1container (15 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 uncooked lasagna noodles

Details

Servings 8

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.