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

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.

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