By Natalie Schloesser
People think I'm crazy when I tell them I make my lasagna in a crock pot. They chuckle and laugh, and I shrug my shoulders and invite them over for dinner. When they enter my home they are amazed at the aromas and anxiously sit down to eat.
They always end up eating their words after they eat my lasagna. It is easily the best I've ever tasted. Although it requires a little more preparation than most of my crock pot recipes on my website, it's well worth the extra effort. Bon Appetit!
Crock Pot Lasagna
1 1/2 pounds Italian Turkey Sausage
2 medium onions, chopped
1 large jar spaghetti sauce
2 tsp Italian seasoning mix
1/2 tsp oregano
1 tbsp minced onion
1/4 tsp thyme
1-15 oz container part skim ricotta cheese
1 cup shredded parmesan cheese
3 cups shredded mozzarella cheese
12 uncooked lasagna noodles
Spray crock pot with non stick cooking spray. In large skillet, cook sausage and onion over medium heat until sausage is no longer pink. Drain. Add sauce and seasonings, mix well, reduce heat to low. In bowl, combine ricotta cheese, parmesan cheese, and 2 cups of the mozzarella cheese. Spoon 1/4 of the sausage mixture into the crock pot and top with noodles broken to fit. Top with half of the cheese mixture, then 1/4 of the sausage mixture and noodles. Make another layer of cheese, sausage, and noodles, then finish with remaining sausage mixture. Cover and cook on low 6-8 hours or high for 3-4 hours. Sprinkle with remaining mozzarella cheese, cover and cook 15 minutes until cheese is melted.
About the Author:
Natalie Schloesser works at home with a love for cooking, especially using her crock pot. Please visit www.natalies-recipes.com for great recipes, helpful hints, a fun and informative newsletter, and much more.