Categories: CrockPot, Dinner, Pasta

Ingredients

• 1 lb bulk italian sausage
• 1 med onion, chopped (1/2 c)
• 2 cans italian style tomato sauce (15oz)
• 2 tsp dried basil leaves
• 1/2 tsp salt
• 2 c shredded mozzerella cheese
• 1 container part-skim ricotta cheese
• 1 c grated parmesan cheese
• 15 uncooked lasagna noodles

Directions

1. Cook sausage and onion in 10 in skillet over medium heat 6-8 minutes, stirring occasionaly until sausage is no longert pink, drain.

2. Stir in tomato sauce, basil, and salt

3. Mix 1 c of the mozzerella cheese and the ricotta and Parmesan cheese, Refrigerate remaining cheese.

4. Spoon 1/4 of the sausage mix into slow cooker top with 5 noodles broken to fit

5. th 1.2 the cheese mix and repeat in order.

6. Cover and cook on low heat 4-6 hours until noodles are tender

7. Sprinkle top of lasagna with remaining 1 cup mozzerella cheese.

8. Cover and let stand 10 minutes unitl cheese is melted. Cut into pieces to serve

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