Monday, March 17, 2014

Dutch Oven Lasagna


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

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. 

No comments:

Post a Comment