- 3/4 lb bulk Italian pork sausage
- 1/2 c. chopped onion2 (15 oz) cans Italian style tomatoe sauce
- 1/2 tsp. dried basil leaves
- 1 container (15 oz) part-skim ricotta cheese
- 1 c. grated parmesan cheese
- 3 c. shredded mozzarella cheese (12 0z)
- 12 uncooked lasagna noodles
In 10 inch skillet, cook sausage and onion over medium heat 6-8 minutes, stirring occassionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil, and salt.
In medium bowl, mix in ricotta cheese, parmasen cheese, and 2 c. of the mozzarella cheese.
Into 3 1/2 to 5 quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. top with half of the cheese mixture and 1/4 of the sausage mixture. top with 4 noodles, remaining cheese mixture and a 1/4 of the sausage mixture. top with 4 remaining noodles and remaining sausage mixture.
Cover; cook on low heat setting 6 to 8 hours
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup of mozzarella cheese. Cover; let stand about 10 min. or until cheese is melted. Cut lasagna into pieces
I really didn't enjoy this one at all. The hubby said it was ok and one of his coworkers said it was good. I don't know if I cooked it for too long or what but it def didn't have the taste I was looking for. I will def stick to a more traditional way of making lasagna (although the lasagna toss was pretty good). But this is one I def will not make again! Feel free to make it and if you do let me know what you think!
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