Crock Pot Lasagna

Ingredients

1 lb. ground beef (or ground turkey/ or chicken)

29 oz can tomato sauce

8 oz pkg. lasagna noodles, uncooked

4 cups shredded mozzarella cheese

1 1/2 cups cottage cheese

Directions

1. Brown the ground beef in a pan with a little oil.

2. Add chopped onion and garlic to the ground beef

3. Stir the tomato sauce in with the ground beef

4. Spread 1/4 of the meat sauce on the bottom of the crock-pot

5. Arrange 1/3 of the uncooked noodles over the sauce (I usually break them up so they fit better)

6. Combine the cheeses in a bowl. Spoon 1/3 of the cheeses over the noodles.

7. Repeat these layers twice

8. Top with remaining sauce

9. Cover and cook on low for 4hrs (I've started the crock-pot on high in the morning before I leave for work and then put it on warm when I leave and it's perfect when I get home)

10. Let the lasagna stand in the crock-pot with the lid off for at least 10 minutes 

* Variations *

1. Use Italian sausage in place of ground beef or with ground beef

2. Add 1/2 cup grated Parmesan cheese to the cheese mixture. Replace cottage cheese with Ricotta.

3. Add 1/2 cup additional shredded mozzarella cheese to the top of lasagna 5 minutes before serving

Lasagna Roll Ups

from Taste of Home: Simple & Delicious

We LOVED this recipe! I seriously am considering serving this up for guests! It looks beautiful and tastes delicious and is pretty easy (but looks fancy!)! Love it!!!!

Ingredients
6 lasagna noodles
3/4 C ricotta cheese
1/2 tsp minced chives
1/2 tsp dried oregano
1/2 tsp dried basil
24 (ish) slices pepperoni (I used hormel turkey pepperoni! sooo good! and less fat)
3 slices swiss cheese, cut up
1 C meatless spaghetti sauce
1/4 C shredded Parmesan cheese

Directions
Cook the noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 C over each noodle to within 1/2 in. of edges. Top with the pepperoni and swiss cheese; carefully roll up.

Place seam side down in a greased shallow baking dish; top with spaghetti sauce. Cover and bake at 350 degrees for 20-25 minutes or until bubbly.

Sprinkle roll-ups with the Parmesan cheese. Let stand for 5 minutes before serving.

Creamy Chicken Rosa Bake

Creamy Chicken Rosa Bake
from plainchicken.com


2 cups penne pasta
1/4 cup pasta water.
2 large chicken breast, cooked and chopped (I seasoned the chicken with some garlic seasoning)
1 jar (15oz) Bertolli Four Cheese Rosa sauce
1 cup frozen veggies (green peas, broccoli)
2 oz Asiago cheese, grated (or Parmesan or mozzarella)

Preheat oven to 375. In large saucepan, cook the penne pasta for 7-9 minutes (al dente). Reserve 1/4 cup pasta water. Drain the pasta and return to pan. Add chicken, peas, sauce and pasta water. (I dumped the sauce into the pan and added the pasta water to the sauce jar and shook it to get the remaining sauce out of the jar). Mix well. Transfer mixture to 9x13 pan. Top with grated cheese and bake for 25 minutes.