Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.69 Kcal (1175 kJ) | ||
| Calories from fat | 152.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.95g | 26% | |
|---|---|---|---|
| Cholesterol | 64.82mg | 22% | |
| Sodium | 1099.97mg | 46% | |
| Potassium | 299.6mg | 6% | |
| Total Carbs | 4.11g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 27.5g | 55% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.7mg | 10% | |
| Calcium | 447mg | 45% | |
| Amount Per 100 g | |||
| Calories | 229.58 Kcal (961 kJ) | ||
| Calories from fat | 124.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 26% | |
|---|---|---|---|
| Cholesterol | 53.02mg | 22% | |
| Sodium | 899.68mg | 46% | |
| Potassium | 245.05mg | 6% | |
| Total Carbs | 3.36g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.77g | 4% | |
| Protein | 22.49g | 55% | |
| Vitamin C | 1.8mg | 4% | |
| Iron | 1.4mg | 10% | |
| Calcium | 365.6mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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