1 pound bulk Italian sausage
1 cup finely chopped onion, divided
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3 cloves garlic, minced
2 pounds ricotta cheese
1 egg, beaten
3 cups shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided
¼ cup fresh minced parsley or 2 tablespoons dried
1 tablespoon minced fresh basil or 1 teaspoon dried
7-8 cups pasta sauce sauce
1 pound uncooked lasagna noodles, divided
7-quart slow cooker
In a large skillet sauté Italian sausage and ½ cup chopped onion until browned. Add garlic and continue cooking 1 minute. Drain grease and set aside to cool.
In large bowl combine ricotta cheese and beaten egg, mixing well. Add 1 cup mozzarella cheese, ¼ cup parmesan cheese, parsley and basil. Mix well. Add cooled Italian sausage mixture and mix well to thoroughly combine.
Spray inside of slow cooker with cooking spray. Spread 1½ cups pasta sauce in bottom of slow cooker. Place one-fourth of lasagna noodles in bottom of slow cooker. This will require breaking and layering of noodles, but that is OK. Top noodles with an additional 1 cup of sauce. Add one-third of the cheese mixture, spreading evenly. Sprinkle with ½ cup mozzarella cheese. Top with 1 cup spaghetti sauce. Repeat layers ending with a fourth layer of noodles. Top with remaining sauce.
Cover and cook on low heat about 6 hours, or until noodles are tender.
When completely cooked top with remaining mozzarella and parmesan cheeses; cover and continue cooking until cheese is melted, about 10 minutes. Serve hot with additional sauce on the side, if desired.
Serves eight to 10.