This is a Sunday favorite for our family. I like to serve with garlic breadsticks.
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Crockpot Lasgana
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 1 medium onion, chopped (1/2 cup)
- 3 cans (15 ounces each) Italian-style tomato sauce
- 2 teaspoons dried basil leaves
- ½ teaspoon salt
- 2 cups shredded mozzarella cheese (8 ounces)
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup grated Parmesan cheese
- 15 uncooked lasagna noodles
Instructions
- Cook onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until onion is translucent.
- 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 sauce 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 sauce mixture.
- Top with 5 noodles, remaining cheese mixture and one-fourth of the sauce mixture.
- Top with remaining 5 noodles and remaining sauce 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.
As stay-at-home moms for eight years, Melissa and Shelley know what it takes to live a savvy lifestyle within a budget. Their passion for helping people has expanded their reach from Stockpiling Moms.com to also including speaking engagements, book authors (Savvy Saving Couponing Secrets from the Stockpiling Moms) and conference co-hosts. Melissa and Shelley are best friends who met through 
