Servings: 8

Weight Watcher Smart Points: 20

Preparation Time: 25 Minutes

Cooking Time: 0 Minutes

Ready In: 25 Minutes


  • 1 pound bulk Italian sausage
  • 3 cans (15 ounces each) Italian-style tomato sauce
  • 2 teaspoons dried basil leaves
  • 15 uncooked lasagna noodles
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup grated Parmesan cheese
  • 1 container (15 ounces) part-skim ricotta cheese
  • ½ teaspoon salt
  • 2 cups shredded mozzarella cheese (8 ounces)


  1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain
  2. Stir in tomato sauce, basil and salt.Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses
  3. (Refrigerate remaining mozzarella cheese while lasagna cooks.)Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit
  4. Spread with half of the cheese mixture and one-fourth of the sausage mixture
  5. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture
  6. Top with remaining 5 noodles and remaining sausage mixture.Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.Sprinkle top of lasagna with remaining 1 cup mozzarella cheese
  7. Cover and let stand about 10 minutes or until cheese is melted
  8. Cut into pieces.

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