- In large skillet over medium-high heat, cook and crumble sausage and Onion Onion Seasoning, until no longer pink, about 6-8 minutes; drain. Stir in marinara sauce. Set aside.
- In large bowl, whisk together ricotta cheese, half & half, Artichoke & Spinach Warm Dip Mix, egg and Garlic Garlic Seasoning.
- In a greased 13x9-inch casserole slow cooker or 5-quart or larger oblong slow cooker, spread 1 cup meat sauce over the bottom. Layer with ⅓ noodles, ⅓ meat sauce, ½ ricotta sauce, ⅓ of the cheeses. Repeat layers ending with ⅓ noodles, ⅓ meat sauce and ⅓ cheeses.
- Cook on LOW 5-6 hours. Remove crock from cooker and let stand 30 minutes before serving.
Makes 8 servings.
Serve with a green salad and garlic toast.
Make Ahead & Freeze: Prepare through step 3 in a 13x9-inch disposable pan. Cover with plastic wrap and aluminum foil. Label and freeze. Thaw completely. Remove plastic wrap and continue with Alternative Baking Directions.
Alternative Baking Directions: Preheat oven to 375°F. Prepare in a greased 13x9-inch baking dish. Bake, covered 45 minutes. Remove cover and continue baking 30 minutes. Let stand 15-30 minutes before serving.
Nutrition per Serving: Calories:
690 Total Fat:
38g Sat. Fat: