- 8
- 25 mins
- 395 mins
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
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.