Ruth over at Once Upon A Feast created the Presto Pasta Nights. So my very first Slow Cooker Lasagna may be a nice addition for this weekly event.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4  |
| Title: | Slow Cooker Lasagna |
| Categories: | Crockpot |
| Yield: | 8 Servings |
Ingredients
| 450 | grams | Bulk Italian sausage | |
| 1 | medium | Onion, chopped (1/2 cup) | |
| 3 | cans | (15 ounces each) Italian-style tomato sauce | |
| 2 | teasp. | Dried basil leaves | |
| 1/2 | teasp. | 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 |
Source
| https://www.bettycrocker.com/recipes/slow-cooker-lasagna/23546794-7262-47be-9ca4-e12c900399a1 |
| Edited *RK* 03/03/2007 by | |
| Ulrike Westphal |
Directions
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.
:Prep Time:25 min
:Start to Finish:6 hr 35 min
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