I’m always looking for recipes to make in my Crockpot. I just love putting everything in a big ole pot and letting it do all the work. Lasagna has always been one of my favorite foods, so really any excuse I have to make it or eat it, I’m there! I got this recipe from Betty Crocker, one of America’s most beloved miladies. 😉 And this recipe calls for Italian sausage, which I think gives this lasagna a good kick.
1 pound bulk Italian sausage
1 medium onion, chopped
3 15 ounces cans Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese
1 15 ounce container part-skim ricotta cheese
1 cup grated Parmesan cheese
Uncooked lasagna noodles
Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. Refrigerate remaining mozzarella cheese while lasagna cooks.
Cook sausage and onion in skillet over medium heat, stirring occasionally, until sausage is no longer pink. Drain. Stir in tomato sauce, basil and salt.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with noodles and remaining sausage mixture.
Cover and cook on Low 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.