Slow Cooker Lasagna
This recipe may be a game changer.
1 medium onion, chopped (1/2 cup)
2 cans (15 ounces each) Italian-style tomato sauce...
2 teaspoons dried basil leaves
1/2 teaspoon salt
3 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese(optional)
15 “no cook” lasagna noodles
1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occassionally until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. 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. 3. 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.