Assembling a multi-layer lasagna can time and effort to create, but this crock pot lasagna recipe can easily be made any night of the week. For a lighter version we use ground chicken or turkey instead of beef, then layer with uncooked lasagna noodles (that's right, no need to cook them first!), seasoned tomato sauce, and ricotta, mozzarella and Parmesan cheeses. So easy, so delicious! Serve with toasted garlic bread and a simple green salad for a crowd-pleasing meal.
Easy Crock Pot Lasagna
Adapted slightly from Betty Crocker
1 pound Italian-style chicken or turkey sausage
1 medium onion, chopped (1/2 cup)
3 15-ounce cans Italian-style tomato sauce or your favorite tomato pasta sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese
1 15-ounce container ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles
Cook sausage and onion in a large skillet over medium heat, stirring occasionally, until sausage is no longer pink, about 6 to 8 minutes, then drain. Stir in tomato sauce, basil and salt.
In a bowl, mix 1 cup of the mozzarella cheese with the ricotta and Parmesan cheeses.
Spoon one-fourth of the sausage mixture into 6-quart slow cooker and top with 5 noodles (break into pieces to fit). Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with another 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted.
Cut into pieces and serve.