Friday, April 17, 2009

Slow Cooker Lasagna

2 lbs bulk Italian sausage
2 tsp dried basil
2 tsp oregano
1 can (26oz) four cheese spaghetti sauce
2 150z cans tomato sauce
1 15 oz can diced tomatoes w/ basil, oregano, and parsley
2 tsp parsley
4 cups shredded mozzarella cheese
1 30 oz container part skim ricotta cheese
2 cups grated Parmesan/Romano cheese
1 box uncooked lasagna noodles

cook sausage in a 10 inch skillet over medium heat 6 to 10 min, stirring occasionally, until sausage is no longer pink, drain. stir spaghetti sauce, tomato sauce, and diced tomatoes. basil, oregano,parsley.

mix 2 cup of mozzarella cheese, and the the ricotta and Parmesan cheeses, (refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6 quart slow top with 5 noodles, broken into pieces to fit. Spread with half of the cheeses mixture and one-fourth of the sausage mixture. repeat.

Cover and cook on low heat setting 4 to 6 hours or until noodles are tender

sprinkle top of lasagna with remaining 1 cup of cheese cover and let stand about 10 min. or until cheese melted. cut into pieces.

Top with sprinkled parm/Romano cheese


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