Monday, June 9, 2014

Crockpot Lasagna

My husband requested this for Father's Day dinner. It is absolutely delicious and not too difficult to put together, so I'm all for it!

Crockpot Lasagna

1 pound bulk Italian sausage or ground beef
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 or cottage cheese
1 cup grated Parmesan cheese
15 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.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)


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.
 

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. 

Makes 8 servings



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