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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 |
| 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. |
Nutrition Information:
1 Serving: Calories 670 (Calories from Fat 270); Total Fat 31g (Saturated Fat 13g, Trans Fat 0g); Cholesterol 75mg; Sodium 1770mg; Total Carbohydrate 65g (Dietary Fiber 5g, Sugars 14g); Protein 34g Percent Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 60%; Iron 20% Exchanges: 3 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 3 1/2 High-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
*Percent Daily Values are based on a 2,000 calorie diet.
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