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Pasta: Lasagna

Source of Recipe


wiccadwoman






List of Ingredients



• 1 pound bulk Italian sausage
  
• 1 medium onion, chopped (1/2 cup)
  
• 3 (15 ounce) cans Italian Style tomato sauce
  
• 2 teaspoons dried basil leaves
  
• 1/2 teaspoon salt
  
• 2 cups shredded mozzarella cheese
  
• 1 (15 ounce) container part skim ricotta cheese
  
• 1 cup grated parmesan cheese
  
• 15 uncooked lasagna noodles
  






Instructions



1. Cook sausage and onion in a 10" 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. Combine 1 cup of the mozzarella cheese and the ricotta and parmesan cheeses (refrigerate remaining mozzarella cheese while lasagna cooks).
   
   
3. Spoon 1/4 of the sausage mixture into a 6 quart slow cooker; top with 5 noodles broken into pieces to fit. Spread with half of the cheese mixture and 1/4 of the sausage mixture.
   
   
4. Top with 5 noodles, remaining cheese and 1/4 of the sausage mixture.
   
   
5. Top with remaining 5 noodles and remaining sausage mixture.
   
   
6. Cover and cook on low heat settings 4 to 6 hours or until noodles are tender.
   
   
7. Sprinkle top of lasagna with remaining mozzarella cheese.
   
   
8. Cover and let stand about 10 minutes or until cheese is melted.
   
   
9. Cut into pieces.