Crockpot Lasagna

(from nmgresearch’s recipe box)

Source: Stockpiling Moms

Prep time: 25 minutes
Cook time: 395 minutes
Serves 8 people

Categories: SLOW COOKER SUPPERS

Ingredients

  • 1 medium onion, chopped (1/2 cup)
  • 3 cans Italian-style tomato sauce (15 ounces each)
  • 2 teaspoons dried basil leaves
  • 1/2 teaspoon salt
  • 2 cups shredded mozzarella cheese (8 ounces)
  • 1 container part-skim ricotta cheese (15 ounces)
  • 1 cup grated Parmesan cheese
  • 15 uncooked lasagna noodles

Directions

  1. Cook onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until onion is translucent.

  2. Stir in tomato sauce, basil and salt

  3. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses

  4. Refrigerate remaining mozzarella cheese until lasagna cooks

  5. Spoon one-fourth of sauce mixture and one-fourth of the sauce mixture

  6. Top with 5 noodles, remaining cheese mixture and one-fourth of the sauce mixture

  7. Top with remaining 5 noodles and remaining sauce mixture

  8. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

  9. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese

  10. Cover and let stand about 10 minutes or until cheese is melted

  11. Cut into pieces

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