Make Something Monday ... Slow Cooker Lasagna

Well the past weekend I wasn't into cooking so I pulled out this recipe I got from Betty Crocker (I won't even say how long ago). See Rick I do actually use those recipes! LOL ok I'm currently trying to keep using them. This was as super yummy one and I couldn't believe how easy it was to keep together in the crockpot. Another one I didn't have any left overs from.

What you need.

Cook up sausage
Cook up onions with the sausage
Poor man part-skim ricotta cheese, just take cottage cheese and blend.

Add Tomato Sauce to Sausage Mixture

Add a little seasoning

Add Mozzarella cheese to make shift ricotta cheese

Add Parmesan cheese

Look I remembered my bag.

1st Layer sauce mixture

Add 5 Noodles

Add make shift Ricotta Cheese

Another layer of sauce mixture

Another layer of noodles

Another layer of make shift Ricotta Cheese

Another layer of noodles

Top with rest of sauce mixture

Cook and this is what you get!

Add Cheese for a last minute ohh gooey yummy

And this is what you get, ok it looks a little greasy but it was yummy

Final picture got a little blurry but you got the point

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

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.