Slow Cooker Lasagna

By CJKK

Ingredients

• 1 10-inch 6 to 8 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 1 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• 4 4 to 6 on Low heat setting 4 to 6 hours or until noodles are tender.
• 5 1 10 of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

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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 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.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

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Hands down THE best lasagna I've ever made. I had reservations about how it was going to look when it came out of the crockput, but when I served it up to my husband and father-in-law, my FIL's reaction was "Wow!". I made it exactly as directed, for 5 hours on low in my 5 quart crockpot, and the result couldn't have been better. Personally, I like things with a bit of saltiness to them and this was spot on. My husband, who doesn't care for the salt, was equally pleased. The form was perfect, the edges a dark crusty cheese that my FIL confided was his favorite part. My words to my husband afterwards, "I will never make lasagna in a pan again".

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