I love lasagna and last winter I was so excited to try making it in my crock pot. It didn't turn out very well. I overcooked the noodles and the entire dish was dry. Even though I had cooked it on low and for the right amount of hours I still ruined it. This past week I came across another slow cooker recipe and decided to give it another shot. The results were a perfectly cooked lasagna that was as tasty as can be! I can't wait to make this dish again!
Slow Cooker Lasagna
Adapted from Betty Crocker
1lb pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
4 cups marinara 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 no bake 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. 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 3-4 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.