Simple Slow Cooker Lasagna (Crock Pot)

Ingredients

• 1 lb bulk Italian sausage (or substitute ground beef or pork)
• 1 medium onion, chopped (1/2 cup)

• 3 (15 ounce) cans Italian-style tomato sauce
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups shredded mozzarella cheese (8 ounces)

• 1 (15 ounce) container part-skim ricotta cheese
• 1 cup grated parmesan cheese
• 15 uncooked lasagna noodles

Directions

1. 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. 2

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

3. 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. 4

   Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

5. 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.