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Instructions |
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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.
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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 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.
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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. Cut into
pieces.
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Originally Submitted
10/5/2015
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