Kelsey devoured it! and the rest of us liked it alot.(so much better than COSTCO's)
Enjoy.
Slow Cooker Lasagna
Prep Time: 25 min
It cooked in 4 hrs. low setting Makes: 8 servings
155 Ratings
77 Reviews
77 Reviews
| 1 | pound bulk Italian sausage |
| 1 | medium onion, chopped (1/2 cup) |
| 3 cans (15 ounces each) Italian-style tomato sauce (or 1 big Spagetti sauce can)I used one can plus one small 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 |
| 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. |
