Crockpot Lasagne

Judy
Gold Post Medal for All Time! 677 Posts

Total Time: 1/2 hour prep and 4 - 4 1/2 hours cooking time

Yield: 8 servings

Source: www.bettycrocker.com

Ingredients:

• 1 lb bulk Italian sausage ( I used ground beef)
• 1 medium onion, chopped (1/2 cup)
• 3 cans (15 ounces each) Italian-style tomato sauce ( I used jarred spaghetti sauce)
• 2 tsp dried basil leaves
• 1/2 tsp 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

Steps:

1. Cook ground beef and onion in a pan over medium heat 6 to 8 minutes, stirring occasionally, until the meat is no longer pink. Drain off the fat with a spoon or turkey baster. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and all the ricotta and Parmesan cheeses well.
3. Spoon one-fourth of the ground beef mixture into 6-quart slow cooker; break 5 noodles to fit and put them on top. Then put half the cheese mixture and one fourth of the ground beef mixture. Break another 5 noodles to fit. Put the rest of the cheese mixture and one quarter of the ground beef mixture. Break the final 5 noodles to fit and top with the remaining ground beef mixture.
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4. Cover and cook on Low heat about 4 1/2 hours, or until the 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. Serve.

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Pamela Moore

March 11, 20140 found this helpful

Your recipe is very close to mine; in the recipe I use, it calls for mixing together Parmesan, cottage cheese and mozzarella for the cheese layering. I usually use ground beef, but might try the sausage next time. Yes, it does freeze well.

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