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Slow Cooker Lasagna




Source of Recipe


Cheapskate Monthly


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
8 ounces mozzarella cheese, shredded (2 cups)
1 15-ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Cook sausage and onion in a skillet over medium heat 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. Set remaining mozzarella cheese aside in refrigerator.

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining five noodles and remaining sausage mixture.

Cover and cook on Low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.