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9Ingredients
5Hours
410Calories
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Description
From Betty Crocker
Ingredients
US|METRIC
8 SERVINGS
- 1 lb. bulk italian sausage
- 1 onion (medium, chopped, 1/2 cup)
- 3 cans tomato sauce (15 ounces each Italian-style)
- 2 tsp. dried basil leaves
- 1/2 tsp. salt
- 2 cups shredded mozzarella cheese (8 ounces)
- 15 oz. part skim ricotta cheese
- 1 cup grated Parmesan cheese
- 15 lasagna noodles (uncooked)
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Directions
- Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
- 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.
- 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.
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat290 |
% DAILY VALUE |
Total Fat32g49% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol95mg32% |
Sodium1000mg42% |
Potassium270mg8% |
Protein25g |
Calories from Fat290 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars<1g |
Vitamin A10% |
Vitamin C4% |
Calcium45% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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