Categories: SLOW COOKER SUPPERS

Ingredients

• 1 medium onion, chopped (1/2 cup)
• 3 cans Italian-style tomato sauce (15 ounces each)
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups shredded mozzarella cheese (8 ounces)
• 1 container part-skim ricotta cheese (15 ounces)
• 1 cup grated Parmesan cheese
• 15 uncooked lasagna noodles

Directions

1. Cook onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until onion is translucent.

2. Stir in tomato sauce, basil and salt

3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses

4. Refrigerate remaining mozzarella cheese until lasagna cooks

5. Spoon one-fourth of sauce mixture and one-fourth of the sauce mixture

6. Top with 5 noodles, remaining cheese mixture and one-fourth of the sauce mixture

7. Top with remaining 5 noodles and remaining sauce mixture

8. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

9. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese

10. Cover and let stand about 10 minutes or until cheese is melted

11. Cut into pieces

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