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- 1 lb
- italian sausage or ground beef
- 1 medium
- 3 (15oz) can(s)
- italian style tomato sauce
- 2 tsp
- dried basil
- 1/2 tsp
- 2 c
- mozzarella cheese, shredded
- 1 (15oz) pkg
- ricotta cheese
- 1 c
- fresh parmesan cheese, shredded
- lasagna pasta sheets, uncooked
1Cook meat and onion in skillet over medium heat 6-8 minutes; stirring occasionally.
2Stir in tomato sauce, basil and salt.
3Mix together 1 cup of the mozzarella with the ricotta and parmesan cheeses. Store remaining mozzarella in refrigerator.
4Spoon 1/4 of the meat mixture into 6 quart crock-pot.
5Top with 5 lasagna sheets, broken as needed.
6Add 1/2 of the cheese mixture.
7Add another 1/4 of the meat mixture.
8Add 5 more pasta sheets
9Add the other 1/2 of the cheese mixture.
10Add another 1/4 of the meat mixture.
11Add the last 5 pasta sheets.
12Add the last 1/4 of the meat mixture.
13Cover and cook on low 4 to 6 hours.
14When done, sprinkle top with reserved mozzarella.
15Cover and let stand until mozzarella is melted (about 10 minutes).