Ingredients

15 uncooked lasagna noodles
1 container (15 ounces) part-skim ricotta cheese
1 cup parmesan cheese, grated
2 eggs
2 jars (26 ounces each) pasta sauce
1 pound bulk Italian sausage or hamburger
2 cups 2% mozzarella cheese, shredded
Parsley, chopped

Directions

Cook sausage or hamburger in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until meat is no longer pink; drain.

In medium bowl, combine ricotta, parmesan, 1 cup mozzarella cheese and eggs; mix well.

Line slow-cooker with heavy duty aluminum foil and spray with non-stick cooking spray. Spread 1 cup pasta sauce and one-fourth of meat in bottom of slow-cooker. Top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture, 1 cup pasta sauce and one-fourth of the meat mixture. Top with 5 noodles, remaining cheese mixture, 1 cup pasta sauce and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining meat and sauce.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

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. Sprinkle on the parsley just before serving.

Serves 8

Nutrition information per serving: Calories 570, Total Fat 19g, Cholesterol 75mg, Sodium 1270mg, Total Carbohydrate 65g, Dietary Fiber 5g, Sugars 14g, Protein 34g.

When cooking a recipe in a slow cooker you will need to lengthen the original recipe’s cooking time. Use the following as a guide.

15 to 30 minute in oven à 1.5 to 2.5 hours on HIGH or 4 to 6 hours on LOW in slow-cooker
35 to 45 minute in oven à 2 to 3 hours on HIGH or 6 to 8 hours on LOW in slow-cooker
50 minutes or more in oven à 4 to 5 hours on HIGH or 8 to 10 hours on LOW in slow-cooker
Note: Most uncooked meat and vegetable combinations will require at least 8 hours on LOW