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Slow Cooker Lasagna Recipe

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This recipe for Slow Cooker Lasagna, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce McDuffie
Added: Friday, May 30, 2008


1 lb bulk Italian sausage
1 med onion, chopped (1/2 c)
3 (15-oz) cans Italian –style tomato sauce
2 tsp dried basil leaves
˝ tsp salt
8 oz mozzarella cheese, shredded (2 cups)
1 (15 oz) container part-skim ricotta cheese
1 c grated Parmesan cheese
15 uncooked lasagna noodles

1. Cook sausage and onion in a skillet over med heat, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Set remaining mozzarella cheese aside in refrigerator.
2. Spoon one-fourth of the sausage mixture into a 6-quart slow cooker; top with five noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with five noodles, remaining cheese mixture and one-fourth of the sausage mixture.
3. Cover and cook on low 4 to 6 hours or until noodles are tender. Sprinkle top of lasagna with remaining one cup of mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.




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