Crockpot, Italian, Pasta

Slow Cooker Lasagna

Betty Crocker

Ingredients

  • 1 pound bulk Italian sausage
  • 1 medium onion, chopped (½ cup)
  • 3 cans (15 ounces each) Italian-style tomato sauce
  • 2 teaspoons dried basil leaves
  • ½ 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

Directions

  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.
  2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  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.
  4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
  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.

Nutrition Information:

1 Serving (1 Serving)

  • Calories 670
    • (Calories from Fat 270),
  • Total Fat 31g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 1770mg;
  • Total Carbohydrate 65g
    • (Dietary Fiber 5g,
    • Sugars 14g),
  • Protein 34g;
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