Ingredients

The following ingredients have 10 Servings
  • 1 lb ground Italian sausage
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • Kosher salt and fresh ground black pepper
  • 15 ounces ricotta cheese
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1 large egg
  • 3 cups tomato sauce or spaghetti sauce
  • 12 lasagna noodles (do not boil)
  • 2 1/2 cups shredded mozzarella

Instruction

  • In a large skillet, brown the sausage. When it is halfway browned, add onions and cook for an additional 4-5 minutes. Reduce the heat to low. Add minced garlic and cook for 1 minute, stirring constantly. Season with kosher salt and fresh ground black pepper. 
  • In a medium bowl, mix together ricotta cheese, parsley, oregano, basil, onion powder, and egg.
  • Spoon 3/4 cup tomato sauce into the bottom of the crock pot. Add three uncooked lasagna noodles to the crock pot, breaking it up if necessary.  Add browned meat mixture and 3/4 cup tomato sauce.  Add another layer of uncooked lasagna noodles.  Add 1 cup shredded mozzarella and 3/4 cup tomato sauce. Add another layer of uncooked lasagna noodles.
  • Spread the ricotta cheese mixture and another layer of lasagna noodles.  Spoon another 3/4 cup of tomato sauce over the noodles spreading it with the back of a spoon. Drizzle 1/2 cup water down the sides of the crock pot.  Cover and cook on low for 3 1/2-4 hours; or until the noodles are soft. 
  • Layer with remaining shredded mozzarella, cover, and let melt for 20 minutes.  Let it rest for 20 minutes before cutting. Garnish with chopped fresh basil, thyme, or Italian parsley.