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1 pound bulk Italian sausage 1 medium onion, chopped (1/2 cup) 3 cans (15 ounces each) Italian-style tomato 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 uncooked lasagna noodles Print these coupons... $0.50 off any ONE (1) Newman's Own® Light Salad Plus 40 more... About Concordance™ 1. 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. 2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.) 3. 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. 4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 5. 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. |