Lasagna

1 pound bulk Italian sausage

1 medium onion, chopped (½ cup)

3 cans (15 ounces each) Italian-style tomato

sauce

2 teaspoons dried basil leaves

½ teaspoon salt

2 cups shredded mozzarella cheese (8 ounces)

1 container (15 ounces) part-skim ricotta

cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium

heat 6 to 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. (Refrigerate remaining mozzarella

cheese while lasagna cooks.)

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 or until

cheese is melted. Cut into pieces.

Prep Time: 25 minutes

Total Time: 6 hr 35 min

Makes: 8 servings