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Lasagna

3/4 lb bulk Italian Sausage
1/2 cup chopped onion
2 cans (15oz)Italian style tomato sauce
2 tsp dried basil
1/2 tsp salt
3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles


Cook sausage and onion in skillet 6-8 minutes until no longer pink. Drain. Mix in tomato sauce, seasoning and salt.

Mix 2 cups of mozzarella cheese, the ricotta and the Parmesan cheeses together.

Spoon 1/4 the sauce and sausage mixture into the slow cooker: top with 4 noodles (break into pieces to fit if necessary) top with 1/2 cheese mixture and 1/4 the sausage mixture. Top with 4 noodles, remaining cheese mixture and 1/4 sausage mixture. Top with remaining noodles and remaining sausage mixture.

Cover and cook on low heat 6-8 hours or until noodles are tender.

Sprinkle with remaining mozzarella -cover and let stand ten minutes or until cheese is melted. 6 servings.

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