Lasagna in the Crockpot

All I need to say is ... GENIUS!!! I never have time to make lasagna the old fashion way. The best part about this recipe is you use UNCOOKED NOODLES! This recipe is absolutely delicious for a busy weekday.

 3/4 lb. italian pork sausage (or hamburger)
1/2 c. chopped onion
2 cans (30 oz.) italian-style tomato sauce
2 tsp. italian seasoning
1/2 tsp. salt
1 container (15 oz.) part-skim ricotta cheese (or cottage cheese)
1 c. grated parmesan cheese
3 c. shredded mozzarella cheese
12 uncooked lasagna noodles

In 10" skillet, cook sausage and onion over medium heat for 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, italian seasoning and salt. In medium bowl, mix ricotta cheese, parmesan cheese and 2 c. mozzarella cheese. Spray 3 1/2-5 qt. slow cooker with cooking spray (I recommend using the crockpot liners for an even easier cleanup). Into 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 1/4 of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture. Cover; cook on LOW heat setting for 5-7 hours. About 10 minutes before serving, sprinkle top of lasagna with remaining 1 c. mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.

Dinner is SERVED!!

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sixteen sunbuckles: Lasagna in the Crockpot

Monday, September 12, 2011

Lasagna in the Crockpot

All I need to say is ... GENIUS!!! I never have time to make lasagna the old fashion way. The best part about this recipe is you use UNCOOKED NOODLES! This recipe is absolutely delicious for a busy weekday.

 3/4 lb. italian pork sausage (or hamburger)
1/2 c. chopped onion
2 cans (30 oz.) italian-style tomato sauce
2 tsp. italian seasoning
1/2 tsp. salt
1 container (15 oz.) part-skim ricotta cheese (or cottage cheese)
1 c. grated parmesan cheese
3 c. shredded mozzarella cheese
12 uncooked lasagna noodles

In 10" skillet, cook sausage and onion over medium heat for 8-10 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, italian seasoning and salt. In medium bowl, mix ricotta cheese, parmesan cheese and 2 c. mozzarella cheese. Spray 3 1/2-5 qt. slow cooker with cooking spray (I recommend using the crockpot liners for an even easier cleanup). Into 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 1/4 of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture. Cover; cook on LOW heat setting for 5-7 hours. About 10 minutes before serving, sprinkle top of lasagna with remaining 1 c. mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.

Dinner is SERVED!!

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