Crockpot Lasagna Name: Kimberly Keller Base: Dobbins AFB Recipe: 1/2 Pound Each of Italian bulk sausage and ground chuck 1 Medium Onion (diced) 3 15 oz cans of Itallian style tomato sauce 2 tsp. of dried basil 1/2 tsp of salt 8 oz's of shredded Mozzerella (2 cups) 1-15 oz. container of part skim Ricotta Cheese 1 cup of grated parmesean (fresh is best) 15 Uncooked lasagna noodles In a saucepan cook meat with onion until no longer pink, stir in sauce, basil and salt. In a bowl Mix 1 cup of mozzerella with ricotta and parmesean. (Place remaining mozzerella in fridge) Spoon 1/4 of sauce into bottom of crockpot Top with 5 noodles ( breaking to fit) Spread half of cheese mixture and 1/4 of sauce over noodles Repeat and end with sauce on top Cook on low for 4-5 hours (spread remaining mozzerella on top 10 minutes before done) ENJOY!