• Prep 25 MIN
  • Total 6 HR 35 MIN
  • Servings 8

Lasagna is a homemade comfort food tradition that the whole family loves, and this slow-cooker version is a must-try. The slow-cooker recipe, complete with Parmesan, mozzarella and ricotta cheeses, makes food prep easy – no boiling of noodles, necessary. If you love lasagna, you will love this version, trust us!

Ingredients

1 pound bulk Italian sausage

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
 Steps
  • 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.
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