This was submitted by Tracy Mengel [EMAIL PROTECTED] on Rhondas_Recipe_Exchange 
(group is closed)
 
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>From the Betty Crocker Site.
  
Slow Cooker Lasagna
Home-cooked lasagna on a weeknight? Yes!
Thanks to the slow cooker and no precooking of the noodles!
Prep Time:25 min  
Start to Finish:6 hr 35 min  
Makes:8 servings   

  
1 pound bulk Italian sausage 
1 medium onion, chopped (1/2 cup) 
3 cans (15 ounces each) Italian-style tomato sauce 
2 teaspoons dried basil leaves 
1/2 teaspoon salt 
2 cups shredded mozzarella cheese (8 ounces) 
1 container (15 ounces) part-skim ricotta cheese 
1 cup grated Parmesan cheese 
 15 uncooked lasagna noodles
 
 
 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. 
  
 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. 
(Refrigerate remaining mozzarella cheese while lasagna cooks.) 
 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.
  
 Cover and cook on Low heat setting 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. Cut into pieces. 
  Tracy Lynn Mengel
AkA Silver Unicorn
 
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Rhonda G in Missouri
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