| 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) |
| 1 | container (15 ounces) part-skim ricotta cheese |
| 1 | cup grated Parmesan cheese |
| 15 | uncooked lasagna noodles |
Serve with...
Tuscan Panzanella Salad
Total Time:
15 min
| 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. |
|
| Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving. |
|
| For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed. |
Nutrition Information:
670 ( 270); 31g ( 13g, 0g); 75mg; 1770mg; 65g ( 5g, 14g); 34g 30%; 20%; 60%; 20% 3 1/2 ; 1 ; 0 ; 3 1/2 4