spray cooking oil
1 pound Italian-seasoned pork sausage
1/2 cup minced onion
45 ounces tomato sauce, a San Marzano sauce is recommended
2 teaspoons dried basil
1/2 teaspoon salt
8 ounces shredded mozzarella cheese, divided
15 ounces ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles |
1. Heat a 3 quart pot over a medium heat. Grease the bottom of the pot with spray cooking oil. Add the sausage and onion. Break the pork apart with a spoon as you saute until it is brown. Remove from the heat and add the tomato sauce, basil and optional salt.
2. In a bowl, combine half of the mozzarella and all ricotta and Parmesan.
3. Layer into a slow cooker: 1/4 of the sauce 5 noodles, broken to fit 1/2 of the cheese mixture 1/4 of the sauce 5 noodles, broken to fit 1/2 of the cheese mixture 1/4 of the sauce 5 noodles, broken to fit 1/4 of the sauce the remaining mozzarella
4. Cover and cook on low for 4 to 6 hours or until the pasta is baked and tender. |