Ingredients:
3/4 lb Italian turkey sausage links
1/2 cup chopped onions
2 (15 ounce) cans tomato sauce
2 teaspoons italian seasoning
1/2 teaspoon salt
15 ounces fat-free ricotta cheese
1 cup grated low-fat parmesan cheese
2 cups shredded 2% mozzarella cheese
12 uncooked lasagna noodles
Directions:
In a large skillet, cook sausage and onion over medium heat for 6 to 8 minutes or until sausage is no longer pink, stirring occasionally.
Drain.
Add tomato sauce, basil and salt; mix well.
In a medium bowl, combine ricotta cheese, Parmesan and 1 1/2 cups of the mozzarella cheese.
Spoon a quarter of the sausage mixture into a 3 1/2 to 5 quart slow cooker.
Top with noodles 3-4, broken into pieces to fit.
Top with half of the cheese mixture and 1/4 of the sausage mixture.
Top with 3-4 noodles, remaining cheese mixture and a quarter of the sausage mixture.
Top with remaining noodles and sausage mixture.
Cover and cook on Low for 6 to 8 hours.
About 10 minutes before serving, sprinkle top of lasagna with remaining mozzarella.
Cover; let stand about 10 minutes, or until cheese is melted.
Cut lasagna into pieces and serve.
Servings: 8
Time preparation: 25 min.
Time total: 31 min.