Wednesday, August 24, 2011

WOW {Warm Oven Wednesday} Easy Crockpot Lasagna

pound bulk Italian sausage
medium onion, chopped (1/2 cup)
cans (15 ounces each) Italian-style tomato sauce
teaspoons dried basil leaves
teaspoon salt
cups shredded mozzarella cheese (8 ounces)
container (15 ounces) part-skim ricotta cheese
cup grated Parmesan cheese
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.
  •             STEP 2
  • Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses.
  • (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  •            STEP 3
  • 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.
  •            STEP 4
  • Cover and cook on Low heat setting 4 to 6 hours or until
  • noodles are tender.
  •            STEP 5
  • 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.
  • ENJOY!

1 comment:

  1. I love Crockpot Lasagna! It's my sons favorite Lasagna. Next time though I'll have to use this recipe. It calls for Italian sausage which I love, can't think why I didn't use it before since I usually use it instead of hamburger in a lot of other recipes. Also I like the idea of useing ricotta cheese instead of cottage cheese. The no boil lasagna noodles work well in this recipe also.