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Instructions |
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In a slow cooker add spagetti sauce, tomato paste and spices. Heat until hot. Meanwhile remove casings (if on) Italian sausage and brown until crumbly drain well. Add sausage to sauce mixture. Heat throughally, tasting occasionally to see if more spices are needed.
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Cook Lasagna noodles until your fingernails will be just shy of poking thru. Drain in strainer and run cold water over noodles until cool. Drain well.
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Spray bottom of pan with no stick spray.On 1st layer, layer the noodles on bottom just overlapping and just slightly up sides. Geneously spread heated sauce over top of noodles. Top with heaping handfuls of mozzeralla and parmasan. Follow the same process for next layers slightly overlapping noodles but not overlapping noodles on sides of pan (should get about 4 layer depending upon pan)
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On the 3rd layer when cheeses are being done added cottage cheese or rocotta to the layer spreading evenly. On final layer top with sauce and cheeses. Cover with aluminum foil. Bake in oven at 350 degrees for 1 hr. If you hear boil over while baking run knife along edge to make juice go underneith. The last 15 minutes uncover to let cheeses brown. Let sit for 20 minutes to firm up.
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Suggestions |
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this will make a 9 x13 cake pan and a 8 x 8 will freeze well. Left over sause use for other Italian dishes. Great with Garlic cheese bread
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Originally Submitted
11/3/2012
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