Lasagna
Source of Recipe
????
Recipe Introduction
Home-cooked lasagna on a weeknight? Yes! Thanks to the slow cooker
and no precooking of the noodles!
List of Ingredients
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
Recipe
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.
|
|
member logon
