Servings: 8

1Lb. Italian sausage 1Lb. Italian sausage
½ C. Onion, chopped ½ C. Onion, chopped
3 Cns. Italian-style tomato sauce, 15oz.ea. 3 Cns. Italian-style tomato sauce, 15oz.ea.
2 t. Dried basil leaves 2 t. Dried basil leaves
½ t. Salt ½ t. Salt
2 C. Shredded mozzarella cheese, 8oz. 2 C. Shredded mozzarella cheese, 8oz.
1 Ctn. Part-skim ricotta cheese 1 Ctn. Part-skim ricotta cheese
1 C. Grated Parmesan cheese 1 C. Grated Parmesan cheese
15 Uncooked lasagna noodles 15 Uncooked lasagna noodles

Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. 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 the sausage 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 sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage 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.

Nutritional Facts Per Serving:  Nutritional Facts Per Serving:
Calories 670g - Calories from Fat 270g - Total Fat 31g - Saturated Fat 13g - Trans Fat 0g – Cholesterol 75mg – Sodium 1770mg - Total Carbohydrate 65g - Dietary Fiber 5g – Sugars 14g - Protein34g  Calories 670g - Calories from Fat 270g - Total Fat 31g - Saturated Fat 13g - Trans Fat 0g - Cholesterol 75mg - Sodium 1770mg - Total Carbohydrate 65g - Dietary Fiber 5g - Sugars 14g - Protein34g