Ambiano L-SC-270 Manual Del Usuario página 16

Sausage and Cheese Lasagna
(Serves 12)
Ingredients:
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded mozzarella cheese, divided
½ cup grated parmesan cheese, divided
¼ cup chopped parsley
1 large egg, lightly beaten
1 teaspoon salt
¼ teaspoon pepper
2 jars (24 ounces each) tomato and basil pasta sauce
12 uncooked regular lasagna noodles
1 pound bulk spicy Italian sausage, cooked and drained
Directions:
1. Mix ricotta, 2 cups mozzarella, ¼ cup parmesan, parsley, egg, salt and pepper
in a medium bowl.
2. Reserve 1 cup pasta sauce for serving, cover and refrigerate.
3. Spread 1 cup pasta sauce onto bottom of the removable stoneware crock.
Layer with 1/3 of the noodles (breaking noodles to fit), half of the ricotta
cheese mixture, half of the sausage and 1 cup pasta sauce. Repeat layers. Top
with remaining noodles and remaining sauce (be sure to completely cover the
noodles with sauce).
4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2-1/2 to 3 hours.
5. Sprinkle lasagna with remaining cheeses. Let stand, covered, 5 minutes before
serving. Warm reserved sauce and serve with lasagna.
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Recipes