Monday, September 13, 2010

Slow Cooker Lasagna

1 (1 pound) package  Italian Sausage Roll

1 (9 ounce) package no-boil lasagna noodles, broken into 3 to 4 pieces

12 ounces ricotta cheese

3 cups shredded mozzarella cheese, divided

2 (26 ounce) jars pasta sauce

1 tablespoon dried Italian seasoning

    1. Spray interior of slow cooker with non-stick vegetable spray.

    2. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker.

    3. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and Italian seasoning. Stir gently to combine.

4. Cover and cook on low for 4 to 5 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

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