Thank Betty Crocker for this one! Though hubby hasn't had any yet, it smells wonderful! It's still bubbling away in my crock pot....
1lb Italian Sausage
1 28oz can of tomato puree + 1 can water
1 28oz can of crushed of chopped tomato +1 can water
1-2 tsp grated garlic
1-2 TBSP Italian Seasoning
1-2 TBSP Balsamic Vinegar
1 medium onion chopped
1 large container small curd fat free cottage cheese
1 large or 2 16oz containers part skim ricotta cheese
1 container grated Parmesan cheese
2 cups shredded mozzarella cheese
salt and pepper to taste
1 package flat lasagna noodles
In a large skillet or stock put sweat the chopped onion with 1 tbsp olive oil. When onions are translucent, add the Italian sausage (taken out of casing). Brown until cooked through then drain the fat from the sausage. Add the tomato puree, crushed tomato, and 2 cans water. Add the seasonings and balsamic. Simmer sauce while preparing other ingredients.
In a bowl mix the ricotta, cottage cheese, and Parmesan.
In the slow cooker begin by adding the sauce to the bottom of the pot. Then add a layer of noodles (do not cook them first). Next add a layer of the cheese mixture. Follow this by a layer of sauce and repeat. Cook for 4 hours. Add the mozzarella in the last 5 minutes of cooking to the top. Not all of the two cups needs to be used unless you like it really, really cheesy!!!!