Crockpot Lasagna

In a shared distaste for long drawn out recipe posts, I will spare you all of the many reasons of why I love this recipe and just get to the point.

Directions: Spray the interior of slow cooker with non-stick spray (I use avocado or coconut) In medium skillet over medium heat, crumble and cook the sausage until brown. Place the sausage in the slow cooker. Add noodles, ricotta, 2 cups of mozzarella cheese, pasta sauce and parsley. Stir gently to combine. Cover and cook on low for 4-6 hours. 5 min before serving, top with remaining mozzarella (about 1 cup). Cover and let cheese melt before serving.

The results are a delicious and filling meal that takes maybe 5 minutes to throw together (minus the browning of the sausage). It is easily served with a salad or any other vegetable of choice and of course, garlic bread.

**I like to use mild or sweet Italian sausage. If I am doubling the recipe then I use 1lb of sweet and 1lb of mild sausage. I like to use the Classico Tomato & Basil sauce because it is sugar free but still full of flavor. Lastly, I usually add way more than one tbsp of parsley and a generous sprinkle of Italian seasoning or oregano, whichever I grab first (I’m a fancy/put together chef, I know).

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