Lasagna in the Crockpot ~Old Farmhouse Style

Old Farmhouse Lasagna

1 lb. ground beef or ground turkey

1/2 lb. Italian sausage

1 medium onion, chopped

2 cloves garlic, minced

1 can (24 oz.) prepared spaghetti sauce

1 can (8 oz.) tomato sauce

fresh oregano & basil or 1/2 tsp. each of dried

15 oz. ricotta cheese

1/2 cup parmesan cheese

2 sprigs fresh parsley

1 egg

6 - 8 lasagna noodles

8 oz. shredded mozzarella cheese or Italian blend

In a medium skillet, brown the beef or turkey, 

 Italian sausage, onion. and garlic.

Drain any grease that has accumulated in the pan.

Add the sauces and herbs.

Simmer until warm. 

Stir together the Ricotta, parmesan cheese, 

egg, and fresh parsley.

Spoon a layer of meat sauce into the bottom of your crockpot.

Add a layer of uncooked lasagna noodles, breaking them to fit.

(this will be our secret, as no one will see the broken noodles)

Spread a portion of the ricotta mixture on the noodles,

and sprinkle with shredded cheese.

Repeat the layers.

Make sure you end with sauce and cheese.

Cook on low for 4 hours.

Everyone's crockpot is different.

Adjust your cooking time and amount of liquid used

according to your personal preference.

Baked Ziti and Veggies

Baked Ziti and Veggies

Ingredients

4 oz. uncooked ziti (I used Rice Shells as shown in the photo)

1 TBS olive oil

2 cups chopped yellow squash

1 cup chopped zucchini

1/2 cup chopped onion

2 cups chopped tomato

2 garlic cloves, minced

1 cup shredded part-skim mozzarella cheese, divided

2 TBS chopped fresh basil

2 tsp chopped fresh oregano

3/4 tsp salt, divided

1/8 tsp crushed red pepper

1/4 cup part-skim ricottta cheese

1 large egg, lightly beaten

Cooking spray

Directions:

Cook pasta according to package directions. Drain. Rinse. Set aside.

Preheat oven to 400 degrees. In an 8-inch baking dish, spray with cooking spray.

Heat a large skillet over medium high heat. Add oil to pan. Add squash, zucchini and onion; saute 5 minutes.

Add tomato and garlic; saute 3 minutes.

Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 tsp salt and crushed red pepper.

Combine ricotta, remaining salt and egg. Stir into pasta mixture. Spoon mixture into prepared baking dish. Sprinkle with remaining mozzarella.

Bake at 400 degrees for 15 minutes or until bubbly and browned.

Serves 4. (Serving size: approx. 1 1/2 cups)

Nutritional Information:

Calories 301

Fat 312.1 g

Sat Fat 5.3 g

Monofat 5 g

Polyfat 0.9 g

Protein 16.5 g

Carbohydrate 32.8 g (if using regular pasta)

Fiber 4.1 g

Cholesterol 65 mg

Iron 1.9 mg

Sodium 640 mg

Calcium 291 mg

(Recipe and nutrititional information taken from www.cookinglight.com)

Cheeseburger Casserole

8 slices day-old bread

1 lb. ground beef

1 onion, chopped

1 stalk celery, minced

1 tbsp. prepared mustard

1/2 tsp. salt

1 cup shredded cheddar cheese

2 eggs, beaten

1 1/2 cup milk

1/4 tsp. dry mustard

dash of pepper

This is a layered casserole.

Preheat oven to 350 degrees and grease your casserole dish.

Brown hamburger and drain off the grease.

Chop the onion and celery and saute with the browned hamburger.

Mix in the prepared mustard and salt, if desired.

(My hubby doesn't like mustard, so I serve it on the side)

Prepare the toast and cut the slices diagonally.

Buttering them is optional...I usually don't.

(There's enough calories already!)

Arrange toast, hamburger, and cheese in alternate layers...

ending with cheese as the top layer.

Mix eggs, milk, dry mustard and pepper.

Pour over layers in pan.

Sprinkle with paprika.

Bake 30 to 35 minutes, or until golden brown.

Create your own variations...

just think

"Cheeseburger"

mushrooms... Swiss cheese...bacon...pickles...

The options are endless!

Have fun!!