Ingredients
- 1 pound hot or sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 6 cups Slow Cooker Marinara Sauce
- 3 teaspoons dried Italian Seasoning, divided
- 9 uncooked lasagna noodles
- 1 container (15 oz.) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 2 large eggs, slightly beaten
- 4 cups shredded mozzarella cheese
- Chopped parsley
Directions
- In a large skillet over medium-high, cook sausage until browned and no longer pink; drain. Add onions and garlic to skillet and cook until just beginning to soften, about 3 minutes.
- Stir in marinara sauce and 2 teaspoons Italian seasoning.
- Spread ½ cup of sauce mixture in bottom of slow cooker crock. Layer 3 lasagna noodles over sauce, breaking to fit.
- In a medium bowl, mix ricotta cheese, Parmesan cheese, eggs and remaining Italian seasoning. Spread 1/3 of mixture over noodles in crock. Sprinkle with 1 cup mozzarella cheese. Repeat layers 2 more times, ending with sauce. Reserve remaining mozzarella cheese for top.
- Cover and and cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 6 1/2 hours.
- Sprinkle with remaining mozzarella cheese and let stand until cheese is melted. Sprinkle with chopped parsley before serving.
Serves: 6-8
