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Suggest a better description1-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.
2-Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3-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.
4-Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender
5-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.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 377 | ||
Calories from Fat: 199 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 8.6g | 43 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 85.5mg | 26 % | |
Sodium 612.3mg | 21 % | |
Potassium 253.6mg | 7 % | |
Total Carbohydrate 25.6g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 25.4g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 377
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