MAIN COURSE- Crockpot Lasagna

crockpot lasagna

1 pound Italian sausage (Replace meat with spinach for a healthier option)

1 onion, chopped

2 teaspoons minced garlic

jar of spag sauce 35 plus ounces

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package  lasagna noodles (I like wheat)

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

 

 

In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.

Then drain fat.

Add the tomato sauce, tomato paste, salt, and oregano and stir.

(You can also use jar sauce here or your home made sauce)

 

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

I prefer to mix in some provolone as well

 Spoon a layer of the meat mixture onto the bottom of the slow cooker.

Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover, and cook on LOW setting for 4 to 6 hours.

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Main Course – Loaded Baked Potato Casserole

baked potato casserole

Loaded Baked Potato & Chicken Casserole

Ingredients

2lbs chicken breast
8 potatoes
1/3 cup Olive Oil
1 1/2 tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
{Toppings}
2 cups Shredded Cheese
1 cup crumbled Bacon
1 cup diced Green Onion

Instructions
Preheat oven 500F
In a large bowl mix Olive Oil, Salt, Pepper, Paprika, Garlic Powder & Hot Sauce
Cube the potatoes & add to the bowl
Coat a 9×13 dish with cooking spray
Add potatoes, allow for excess sauce in the bowl
Bake the potatoes for 45 minutes, stir every 15 minutes
Cube the chicken & add it to the bowl with the left over sauce
Mix together cheese, bacon & green onion in a small separate bowl
Once potatoes are done, add the uncooked marinated chicken
Then layer the toppings over the chicken
Bake for 15 minutes or until the chicken is cooked