Crock Pot Lasagna

Crock Pot Lasagna

 

1 pound ground lean turkey sausage

1 medium onion, chopped

1 green bell pepper chopped

1 can  (15 ounces) Italian-style diced tomatoes

2 cans (15 ounces) tomato sauce no salt added

1 can (8 ounces) tomato paste

2 teaspoons dried basil

1 tbsp minced garlic

2 cups 2% shredded mozzarella cheese

1 container (15-20 ounces) part-skim ricotta cheese (room temperature for easier spreading on the dry noodles)

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

• Cook sausage, onion and bell pepper in a sprayed skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomatoes, 1 can of sauce, paste, basil and garlic.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• 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.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. 
• Use the additional 1 can of sauce to pour over the top as needed, if it starts to dry out.
• 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.