Slow Cooker Lasagna
Servings 8
Ingredients
- 2 jars HemisFares™ Sausage and Fennel Ragu with Barolo Wine Pasta Sauce
- 1 9 oz box no-boil lasagna noodles
- 3 cups low-fat cottage cheese
- 3 1/2 cups mozzarella cheese shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh parsley finely chopped
- 1 clove garlic minced
- 1 tsp salt
Instructions
- In a large bowl combine the cottage cheese, three cups of the shredded mozzarella cheese, Parmesan cheese, parsley, garlic and salt. Mix well to combine.
- Spray the insert of a 6-quart slow cooker with cooking spray.
- Pour half of the first jar of HemisFares™ Sausage and Fennel Ragu with Barolo Wine Pasta Sauce into the bottom of the slow cooker.
- Break five of the no-boil lasagna noodles into about eight pieces each. Scatter the broken lasagna noodles over the sauce.
- Top the noodles with one-third of the cheese mixture.
- Top the cheese with the second half of the first jar of pasta sauce.
- Top the sauce with the second set (five noodles) of broken lasagna noodles.
- Top the noodles the second third of the cheese mixture.
- Pour in the first half of the second jar of pasta sauce.
- Top the sauce with the final five lasagna noodles, broken into pieces.
- Top the noodles with the remaining cheese mixture.
- Top the cheese mixture with the remaining pasta sauce.
- Top the sauce with the reserved half a cup of shredded mozzarella cheese.
- Place the lid on the slow cooker and cook the lasagna on LOW heat for four to five hours.