Prep Time:25 min
Total Time: 6 hr 25 min
3/4 lb bulk Italian pork sausage
1/2 cup chopped onion
2 cans (15 oz each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
1 container (15 oz) part-skim ricotta cheese
1 cup grated Parmesan cheese
3 cups shredded mozzarella cheese (12 oz)
12 uncooked lasagna noodles
In 10-inch skillet, cook sausage and onion over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
In medium bowl, mix ricotta cheese, Parmesan cheese and 2 cups of the mozzarella cheese.
Into 3 1/2- to 5-quart slow cooker, spoon 1/4 of the sausage mixture. Top with 4 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1/4 of the sausage mixture. Top with 4 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 4 noodles and remaining sausage mixture.
Cover; cook on Low heat setting 6 to 8 hours.
About 10 minutes before serving, sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover; let stand about 10 minutes or until cheese is melted. Cut lasagna into pieces.