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Slow cooker lasagna via pillsbury

Posted by on Feb. 19, 2013 at 8:40 PM
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 Ingredients

1 1/2
lb bulk Italian sausage
2
cans (18 oz each) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
3
cups shredded mozzarella cheese
1
container (15 oz) part-skim ricotta cheese
15
uncooked lasagna noodles
  • 1In 10-inch skillet, cook sausage over medium heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain. Stir in cooking sauce.
  • 2In medium bowl, mix 2 cups of the mozzarella cheese and the ricotta cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
  • 3Spray 6-quart slow cooker with cooking spray. Spoon 1 cup of the sausage mixture into slow cooker; top with 5 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1 cup of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1 cup of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture, covering noodles completely.
  • 4Cover and cook on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 5 minutes or until cheese is melted. Cut into pieces or spoon out to serve.
  • http://www.pillsbury.com/recipes/super-easy-slow-cooker-lasagna/41276e9b-84c5-4063-9656-c491387bcaa4/?nicam2=Email%26nichn2%3DCore%26niseg2%3DPBD%26nicreatID2%3DPBD_02_18_2013
by on Feb. 19, 2013 at 8:40 PM
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