A day of putting up the Christmas tree and avoiding the grocery store on black Friday (while doing all of my shopping online!) = an easy homemade dinner with ingredients on hand!
This was really, really yummy! We ALL enjoyed this one and I will definitely be making it again!
1 pound bulk Italian sausage (I used 3/4 lb cooked ground turkey)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce (I used 1 1/4 jars of prepared spaghetti sauce)
2 teaspoons dried basil leaves (I omitted)
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
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. (I just kept layering until it didn't fit in the crockpot...I didn't get as many layers out of this one as it said).
Cover and cook on Low heat setting 4 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. (I omitted) Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
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. (I just kept layering until it didn't fit in the crockpot...I didn't get as many layers out of this one as it said).
Cover and cook on Low heat setting 4 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. (I omitted) Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.
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