Slow Cooker Lasagna
Servings Adjust
Ingredients
- italian sausage: 1 lb
- onions (chopped): 1/2 cup
- tomato sauce: 45 oz (3 cans)
- dried basil (ground): 2 tsp
- salt: 1/2 tsp
- mozzarella cheese, nonfat (shredded): 2 cups
- ricotta cheese (whole milk): 15 oz
- parmesan cheese (grated): 1 cup
- uncooked lasagna noodles: 15
Slow Cooker Lasagna
- Prep Time 25 min
- Cook Time 360 min
- Servings 8 servings
Creditwww.bettycrocker.com
- 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.
- 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.
Enter a comment about this recipe:
Submit
