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Crockpot Lasagna Recipe

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This recipe for Crockpot Lasagna is from Mom Z's Recipes #4, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 to 12 uncooked lasagna noodles (NOT the no-boil kind)
1 Tbsp. olive oil
1 lb. Italian Sausage
24 oz Marinara Sauce (Sorrisos is good)
1 cup water
1 tsp. fennel seed
salt and pepper to taste

16 oz. Ricotta cheese or creamy cottage cheese
1 Tbsp. dried parsley
1/2 tsp. Kosher salt
3 oz. fresh grated Parmesan cheese
12 oz. grated Mozarella cheese
Optional: fresh basil for garnish
Directions:
Directions:
In large saucepan, brown meat in olive oil.
Add marinara sauce, water, fennel and seasonings. Simmer 10 minutes.
In large bowl, stir together the Ricotta, parsley, salt & Parmesan. Set aside
Spread a thin layer of sauce on bottom of slow cooker.
Cover the sauce with a single layer of uncooked lasagna noodles (about 3 1/2) breaking noodles to fit.
Spread 1/3 of Ricotta mixture over noodles. Top with about 2 cups of sauce & sprinkle with 1/3 of the Mozarella. Repeat twice more making 3 layers total.
Cook on low heat about 4 hours or until noodles are tender.
Let lasagna rest for 20 minutes before serving.
Garnish with basil, if desired.

 

 

 

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