Ingredients:
Makes six servings Prep time: 10 minutes Cooking time: 4-6 hours 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

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