Slow Cooker Lasagna

Hello blog friends.  Happy first day of Autumn.  

To start the beginning of fall, I'd love to share with you this Slow Cooker Lasagna recipe.

The secret to this recipe is using uncooked lasagna noodles.  This is the perfect dinner to make during the fall and winter months.  You can start out by adding all of the ingredients to the slow cooker and a few hours later you'll have a delicious dinner ready.

I hope you like this as much as my family.

SLOW COOKER LASAGNA RECIPE

Recipe from Betty Crocker

INGREDIENTS:

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

DIRECTIONS:

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

3.  Spoon 1/4 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 1/4 of the sausage mixture.  Top with 5 noodles, remaining cheese mixture and, 1/4 of the sausage mixture.  Top with remaining 5 noodles and remaining sausage mixture.

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

5.  Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese.  Cover and let stand about 10 minutes or until cheese is melted.  Cut into pieces.

NOTE:  What I changed in the recipe:

I used chopped beef instead of the sausage.  I used a large jar of tomato sauce, and I left out the onion from the recipe.  

YUMMY SLOW COOKER LASAGNA!

Click HERE to see the blog parties I will be linking up to.

Julie