1. In a large skillet, cook sausage and onion over medium heat for 6 to 8 minutes or until sausage is no longer pink, stirring occasionally. 2. Drain. 3. Add tomato sauce, basil and salt; mix well. 4. In a medium bowl, combine ricotta cheese, Parmesan and 1 1/2 cups of the mozzarella cheese. 5. Spoon a quarter of the sausage mixture into a 3 1/2 to 5 quart slow cooker. 6. Top with noodles 3-4, broken into pieces to fit. 7. Top with half of the cheese mixture and 1/4 of the sausage mixture. 8. Top with 3-4 noodles, remaining cheese mixture and a quarter of the sausage mixture. 9. Top with remaining noodles and sausage mixture. 10. Cover and cook on Low for 6 to 8 hours. 11. About 10 minutes before serving, sprinkle top of lasagna with remaining mozzarella. 12. Cover; let stand about 10 minutes, or until cheese is melted. 13. Cut lasagna into pieces and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
