Slow Cooker Lasagna

Recipe By : www.bettycrocker.com
Serving Size : 8

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

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.

Petra in Hamburg, Germany

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