WOW {Warm Oven Wednesday} Easy Crockpot Lasagna

1

pound bulk Italian sausage

1

medium onion, chopped (1/2 cup)

3

cans (15 ounces each) Italian-style tomato sauce

2

teaspoons dried basil leaves

1/2

teaspoon salt

2

cups shredded mozzarella cheese (8 ounces)

1

container (15 ounces) part-skim ricotta cheese

1

cup grated Parmesan cheese

15

uncooked lasagna noodles

STEP 1

• 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!