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    Lasagna


    Source of Recipe


    bettycrocker.com

    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.

 

 

 


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