Slow Cooker Lasagna

By CJKK

Ingredients

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

Details

Servings 8
Preparation time 25mins
Cooking time 395mins
Adapted from pillsbury.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.