Slow Cooker Lasagna Recipe
Ingredients
1 lb. Medium Italian sausage
½ yellow onion chopped
1 jar your favorite marinara sauce I prefer Prego
1 ½ cups 2% cottage cheese
1 box of Penne Pasta
2 ½ cups 2% milk
¼ cup real butter
¼ cup white flour
¼ cup shredded mozzarella
Directions:
-Remove the sausage from the link pouches and brown them in a skillet with the yellow onion.
-Once browned place in your slow cooker and add the marinara sauce.
-In a small/medium sauce pan melt the butter, once melted add the flour and whisk quickly together, before it begins to burn add the milk in very slowly. Wisk on medium heat until the mixture thickens to a thick creamy consistency. Immediately pour into the slow cooker and add the cottage cheese.
-Mix all the ingredients in the slow cooker together and cook on low 4 hours.
– 30 min before the lasagna is done add the penne pasta and watch carefully as it cooks be sure not to overcook and immediately remove the lasagna into a room temperature pan once the pasta is done so that it does not overcook. Its best to move it just before the pasta is done.
-Sprinkle mozzarella to the top and serve immediately! Can be frozen for up to 4 months in an air tight container and makes a great take in meal!
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