Put Your Slow Cooker to Work With a Lasagna Recipe You Won’t Believe Is This Easy

 

What sold me on this recipe was that you don’t have to cook the lasagna noodles beforehand.  It sounds silly, but I am terrible with pasta.  I manage to miss al dente by a couple minutes every time I try.

 

I was nervous the first time I dished this out on dinner plates, but those nerves were short lived.  It was a big success.  I’ll never get the nerve to make it for Grandma, but I’m thrilled to find an alternative that makes everyone happy.

 

Ingredients

1 pound Jimmy Dean Italian sausage

1 medium onion, chopped

3 cans (15 oz. each) Contadina Tomato Sauce w/ Italian Herbs

2 teaspoons McCormick Dried Basil Leaves

½ teaspoon Morton’s Course Kosher Salt

2 cups shredded Sargento Classic Chef Style Mozzarella cheese

1 15 oz. Sorrento part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked Barilla Lasagna noodles

 

 

Instructions:

Cook sausage and onion in a large skillet over medium heat 6-8 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.

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.

 

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Quick Tip:  Use dried basil leaves and not ground basil.  The leaves are more flavorful in the slow cooker.

 

Thank you to Betty Crocker for this simple twist on an old fave!

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