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Slow Cooker Lasagna

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Preparation Time
10 minutes

Cook Time
4 to 6 hours

Makes 6 servings

Bob Evans

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  • 1 pound Bob Evans Italian Sausage Roll
  • 1 package no-boil lasagna noodles, broken into 2-inch pieces (9 ounces)
  • 12 ounces ricotta cheese
  • 3 cups shredded mozzarella cheese, divided (12 ounces)
  • 2 jars pasta sauce (26 ounces each)
  • 1 tablespoon dried parsley

    1. Spray interior of slow cooker with non-stick vegetable spray.
    2. In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker.
    3. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine. Cover and cook on low for 4 to 6 hours.
    4. Five minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.

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