Lasagna (Crock Pot)

***Crock pot recipe***

1 lb Italian sausage (we used moose)

1 medium onion, chopped

1 green pepper, chopped

4-5 mushrooms, chopped

3 cans (15 oz each) tomato sauce (they say Italian style, but I use whatever I have, you can always add some extra spices)

2 tsp basil

1/2 tsp salt

2 cups mozzarella, shredded

1 container (15 oz) ricotta cheese

1 cup Parmesan, grated

15 uncooked lasagna noodles.

Cook sausage and vegetables over medium heat until no longer pink. Drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of mozzarella cheese with ricotta and Parmesan cheese.

Spoon 1/4 of sausage mixture into 6 quart slow cooker, top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and another 1/4 of assuage mixture. Top with 5 noodles, remaining cheese mixture and another 1/4 of sausage mixture. Top with remaining five noodles and remaining sausage mixture.

Cover and cook on low for 4-6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup of mozzarella. Cover and let stand about 10 minutes or until cheese is melted.

Serves 8.