Sausage Lasagna

Instructions

• 1

  Line slow cooker with aluminum foil collar, then line with foil sling and coat with vegetable oil spray (Foil Sling: line the slow-cooker insert with a foil collar. Fit two large sheets of foil into the slow cooker perpendicular to one another, with the extra hanging over the edges of the cooker insert
• 2

  Cook lasagna until al dente Train noodles, rinse under cold water until cool, then spread out in single layer over clean kitchen towels (not paper towels) and let dry
• 3

  In bowl, mix ricotta, 1 cup parmesan, basil, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper together.
• 4

  Spread 1/2 cup tomato sauce into prepared slow cooker
• 5

  Arrange 4 lasagna noodle pieces in slow cooker (they may overlap) Dollop 9 rounded tablespoons of ricotta mixture over the noodles. Pinch of 1/3 of sausage into tablespoon size pieces and drop over ricotta. Sprinkle with 1 cup mozzarella, then spoon 1/2 cup sauce over top Repeat layering twice more
• 6

  For the final layer, arrange remaining 4 noodles in slow cooker, then top with remaining sauce and sprinkle with remaining mozzarella and remaining Parmesan Cover and cook until lasagna is heated through (about 4 hours on low)
• 7

  Let lasagna cool for 20 minutes. Using sling, transfer lasagna to serving platter and serve