slow cooker lasagna

Ingredients:

• 1 ½ lb. Harvestland Fully Cooked Chicken Sausage, chopped (Fresh Prepared Aisle)
• 1 32-oz. jar of Rozzano® Marinara Sauce (Grocery Aisle)
• 2 tsp. McCormick® Italian Seasoning (Spice Aisle)
• ¼ cup McCormick® Chopped Onion (Spice Aisle)
• 15 oz. Sorrento® Whole Milk Ricotta (Dairy Case)
• 1 cup Parmesan Cheese, shredded (International Cheese Display)
• 3 cups Sorrento® Whole Milk Mozzarella Shredded Cheese (Dairy Case)
• 12 Lasagna Noodles, uncooked

Instructions:

1. Combine sausage, sauce and seasonings in bowl and set aside.
2. Combine ricotta, parmesan and 2 cups of mozzarella in bowl.
3. Line cooker. Cover bottom with approximately ¼ of sauce.
4. Layer in 4 lasagna noodles, breaking to fit.
5. Top with half of cheese mixture.
6. Continue alternating layers: sauce, 4 noodles, remaining cheese mixture, sauce, 4 noodles, sauce.
7. Cover and cook on low approximately 6 – 8 hours (high 3- 4 hours) until noodles are al dente. Sprinkle with mozzarella and let melt before serving.