Slow Cooker Lasagna

I took this recipe from the Betty Crocker website :

PREP TIME: 25 Min- TOTAL TIME: 6 Hr 35 Min -SERVINGS 8

INGREDIENTS:

• 1 pound bulk Italian sausage
• 1 medium onion, chopped (1/2 cup)
• 3 cans (15 ounces each) Italian-style tomato sauce (The grocery store was out of the Italian-Style so I bought regular tomato sauce and it was fine) 
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 2 cups shredded mozzarella cheese (8 ounces) (I will be adding additional cheese next time)
• 1 container (15 ounces) part-skim ricotta cheese
• 1 cup grated Parmesan cheese
• 15 uncooked lasagna noodles

DIRECTIONS:

• Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
• Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
• Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
• Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
• Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

OTHER TIPS:

Something as simple as chopped fresh parsley will dress up this lasagna. Sprinkle on the parsley just before serving.

For lasagna with a kick, look for hot or spicy Italian sausage. Links can be used if bulk sausage isn't available. Just squeeze the meat out of the casings and cook as directed.

NUTRITION:
1 Serving
Calories 670 (Calories from Fat 270), Total Fat 31g (Saturated Fat 13g,Trans Fat 0g), Cholesterol 75mg; Sodium 1770mg; Total Carbohydrate 65g (Dietary Fiber 5g, Sugars 14g), Protein 34g
Percent Daily Value*: Vitamin A 30.00%; Vitamin C 20.00%; Calcium 60.00%; Iron 20.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

CRITIC COMMENTS:
Me:  I thought the recipe was good.  I would add a little more cheese next time and possibly a few more spices.  I will also be trying the Italian Tomato Sauce to see if it makes a difference in taste.  All in all, it was a good recipe that we ate for a few days and I will be trying it again with a few modifications.

Husband:  He thought it was really good, didn't think it needed more cheese.