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Instructions |
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Cook sausage, beef and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage and beef are no longer pink; drain. Stir in tomato sauce, basil and salt.
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Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
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Spoon one-fourth of the sausage/beef 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/beef mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage/beef mixture. Top with remaining 5 noodles and remaining sausage/beef mixture.
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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.
Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.
Cut into pieces.
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| Serving
Suggestions |
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Add a little bit of green pepper with the onion when your browning the meat. I usually use spicy sausage which makes this recipe absolutely delicious.
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Originally Submitted
2/10/2014
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