Slow Cooker Lasagna With Italian Sausage


8 ounces Italian turkey sausage, mild or spicy, removed from casing
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons chopped fresh basil, or 1 teaspoon dried
2 ½ cups tomato sauce
1 15-ounce container part-skim ricotta
1 large egg
1 cup part-skim grated mozzarella
½ cup grated Parmesan cheese
8 pieces lasagna noodles



Per serving: 380 calories; 17 g total fat; 7 g saturated fat; 95 mg cholesterol; 1080 mg sodium; 31 g carbohydrates; 3 g dietary fiber; 28 g protein; 27 mcg DFE (folate).



In a large skillet, cook the sausage over medium-low heat, breaking it up as it cooks. Add the onion and garlic, and cook until the onion is translucent. Stir in the tomato sauce and basil, bring to a simmer and remove from stove.

In a medium mixing bowl, blend together the ricotta, egg, ½ cup mozzarella and the Parmesan cheese.

Cover the bottom of a 2-quart slow cooker with ½ cup tomato sauce mixture. Breaking them up to fit, cover the sauce with 2 pieces of lasagna. Spoon 1/3 of the cheese mixture over the lasagna and cover with 1/4 of the remaining sauce. Break and add 2 more pieces lasagna, spoon on 1/2 of the remaining cheese and top with 1/3 the remaining sauce. Add 2 more pieces lasagna and cover with the last of the cheese and half the remaining sauce. Cover with the last 2 pieces of lasagna and the last of the sauce.

Cover, set to low-heat and cook for 6 hours. Sprinkle the remaining ½ cup mozzarella over the lasagna, turn off the cooker and let it sit for 15 minutes before serving.

Serves 6