Modified from Betty Crocker
***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.