Ingredients

The following ingredients have 4 Servings
  • 1/2 Cup Water
  • 28 oz Can Crushed Tomatoes
  • 29 oz Diced Tomatoes with Basil, Oregano and Garlic ((2-14.5 oz cans) )
  • 1 tsp Italian Seasoning
  • Salt to Taste
  • 16 oz Traditional Lasagna Noodles ( Uncooked)
  • 15 oz Lowfat Ricotta
  • 1 lb Sausage ( Browned and Drained)
  • 14 oz Canned Mushrooms ( Drained)
  • 3 Cups Shredded Mozzarella
  • 1/2 Cup Shredded Parm

Instruction

  • Mix together tomatoes, water and seasonings.
  • Place 1 cup of sauce in the bottom of your 6 quart slow cooker.
  • Place first layer of noodles and top with 1/3 of ricotta cheese, 1 cup of sauce, 1/3 of sausage, 1/3 of mushrooms and 1/4 of mozzarella.
  • Repeat layers until out of ricotta, sausage and mushrooms.
  • Top with noodles then pour all remaining sauce over top and cover with remaining mozzarella and parmesan cheese.
  • Cover and cook on high for 4 hours.
  • If time allows, for best flavor, refrigerate overnight before slicing and reheating to serve.