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Instructions |
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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
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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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Expert Tips
Something as simple as chopped fresh parsley will
dress up this lasagna. Sprinkle on the parsley
just before serving.
For lasagna with a kick, look for hot or spicy
Italian sausage. Links can be used if bulk sausage
isn't available. Just squeeze the meat out of the
casings and cook as directed.
Got questions? Our experts have the answers. Ask
Betty now.
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PREP TIME
25 Min
TOTAL TIME
6 Hr 35 Min
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Originally Submitted
12/31/2012
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