Slow-Cooker Lasagna

Ever thought of making lasagna in the crock pot? You will never go back to making it another way. It is not as fast as other crock pot dinners but thats because the prep time is 25 min rather than 5. That is much better than the 1-2 hours it takes otherwise. Post what you thought about it.

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Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 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

Directions

1 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.
2 Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3 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.
4 Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5 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.

Found from: http://www.bettycrocker.com/recipes/slow-cooker-lasagna/23546794-7262-47be-9ca4-e12c900399a1

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