Slow Cooker Lasagna

Pat Duran

By
@kitchenChatter

Betty Crocker says,"Home cooked lasagna on a weeknight? Yes! Thanks to the slow cooker and no precooking of the noodles!"


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Comments:

Serves:

8 servings

Prep:

25 Min

Cook:

5 Hr

Ingredients

1 lb
bulk italian sausage
1 medium
onion, chopped
3 can(s)
15 oz. each, italian-style tomato sauce
2 tsp
dried basil leaves
1/2 tsp
seasoned salt
2 c
shredded mozzarella cheese
15 oz
part skim ricotta cheese
1 c
grated parmesan cheese
15
uncooked lasagna noodles

Directions Step-By-Step

1
Cook sausage and onion in a 10-inch skillet over medium heat 6-8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.(If you can not find bulk sausage use links like Johnsonville sausage and remove casings and proceed the same.)
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
Spoon 1/4 of the sausage mixture into a 5 or 6 quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
Cover and cook on low heat setting 4-6 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.

About this Recipe

Course/Dish: Pasta, Pork
Regional Style: Italian
Other Tags: Quick & Easy, For Kids, Healthy