Dutch Oven Lasagna

Ingredients

1 Lb. Bulk Italian Sausage

1 med. Onion, chopped

3-15oz. cans Tomato Sauce

2 tsp. Dried Basil

½ tsp. Salt

2 Cups shredded Mozzarella

1/15oz. container Ricotta Cheese

1 Cup Grated Parmesan Cheese

15 Uncooked Lasagna Noodles

**DO NOT USE THE “OVEN READY NOODLES”

Remove casings & cook sausage and onion in skillet over medium heat 6 to 8 minutes, stirring, & drain. Stir in tomato sauce, basil and salt.  Simmer 5 min.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozza cheese)

3 Spoon 1/4 of the sausage mixture into large slow cooker; top with 5 noodles, broken into pieces to fit. Spread with 1/2 of the cheese mixture and 1/4 of the sausage mixture. Top with 5 noodles, remaining cheese mixture and 1/4 of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

4 Cover and cook with 15 coals on top & 9 coals on the bottom  2-3 hours or until noodles are tender.

5 Sprinkle the top of the lasagna with remaining mozza cheese. Cover and let stand about 10 minutes or until cheese is melted.