Oh my...it has been forever since I last posted! I am going to try posting my favorite new recipes every Sunday. I usually cook ahead for the week on Sunday afternoon. Most recently I tried a new recipe for Slow Cooker Lasagna. This was quick and easy to make. It turned out great!
Slow Cooker Lasagna
1 lb. bulk Italian sausage or hamberger
1 medium onion
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
1. Cook sausage (or hamberger) and onion in a skillet over medium heat until meat 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 meat mixture into a 6 quart slow cooker: top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the meat mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the meat mixture. Top with remaining 5 noodles and remaining meat mixture.
4. Cover and cook on low for 4 to 6 hours. Mine was done in 4 hours. The noodles will be tender.
5. Sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover and let stand about 10 minutes or until the cheese is melted. Makes 8 servings.
I hope you will give this recipe a try. It was very easy to make and my kids really liked it. I was nervous about adding uncooked noodles...but it turned out great. Have a great week!
Vicki