I love this recipe for slow cooker lasagna because you don’t have to cook the noodles first. My family loves to make this on Sundays. When we get home from church we have a delicious smelling lasagna ready for us when we walk in.

Slow Cooker or Crock Pot Lasagna

1 pound bulk Italian sausage

1 medium onion, chopped (1/2 cup)

3 15 oz cans tomato sauce

2 Tablespoons Italian Seasoning

½ teaspoon salt

2 cups shredded mozzarella cheese (8 oz)

1 container (15 oz) part-skim ricotta cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink. Drain.

2. Stir in tomato sauce, Italian seasoning, and salt.

3. Mix 1 cup of the mozzarella cheese with the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

4. Spoon one-fourth of the sausage mixture into 6-quart slow cooker. top with 5 noodles, broken into pieces to fit. (Note: I just put one layer of noodles, in my slow cooker it is usually less than 5 lasagna noodles)

5. 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.

6. Top with remaining 5 noodles and remaining sausage mixture.

7. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender. Note: Do not try to cook on high, the outside edges of the lasagna will burn. Trust me on that one.

8. 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 and serve.

We always serve this with a salad and bread sticks. It is so delicious!