Lasagna Soup
Source of Recipe
*
List of Ingredients
1 lb. bulk Italian sausage
1 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 package (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Recipe
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. Mix 1 cup of the
mozzarella cheese and the ricotta and Parmesan cheeses.
(Refrigerate
remaining mozzarella cheese while lasagna cooks.)
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.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
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.
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