Slow Cooker Lasagna

 

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

• 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.