Low-Maintenance Lasagna

A friend offered this to me when I was complaining about pasta dishes in the slow cooker. I tried it and was pleasantly surprised.

 

Nonstick cooking spray 1 26-oz. jar pasta sauce 3/4 cup water 1 15-oz. carton light ricotta cheese 1/2 cup shredded carrot 6 lasagna noodles 1-1/2 cups shredded mozzarella cheese (6 oz.) Directions Coat a 4-quart slow cooker with cooking spray. In a large microwave-safe bowl stir together pasta sauce and water. Cover bowl with waxed paper and microwave on high for 3 minutes. Meanwhile, in a medium bowl stir together ricotta cheese and carrot; set aside. Spoon 1/2 cup of the sauce mixture in the bottom of prepared slow cooker. Break half of the noodles to fit the bottom of the slow cooker and arrange over the sauce in the slow cooker. Spoon mounds of half of the ricotta mixture over the noodles. Top with 1/2 cup of the mozzarella. Spoon half of the remaining sauce over the layers. Top with remaining noodles, breaking to fit, remaining ricotta mixture, and 1/2 cup mozzarella. Spoon remaining sauce over and top with remaining mozzarella. Cover; cook on low heat setting for 3 hours (noodles should be tender). Remove crockpot from liner and let stand covered for 20 minutes. Makes 6 servings.

 

Meatless Mexican Lasagna

I requested this from my friend Betsy. It works great for a freezer meal too:

2 c. frozen corn, thawed
2 cans (15 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes with basil, oregano, and garlic- undrained
1 can chopped green chilies
3 green onions, sliced
2 tsp. dried oregano
2 tsp. ground cumin
6 corn tortillas (6 inch or larger)
1 ½ cups colby jack cheese
sour cream for topping

Heat oven to 350.
Combine first 7 ingredients in a bowl.
place three corn tortillas in a greased (with butter or spray) 13 x 9 pan. Place half of filling on top of tortillas and repeat the steps. Top with cheese and bake for 25-30 minutes. Garnish with sour cream.

Skillet Lasagna

I got this recipe from my friend Betsy. She is seriously a GREAT cook. If I am in a hurry I will use quick cook noodles and cut the cooking time by 10+ minutes.
1/2 lb ground beef
1/ c. chopped onion
2 minced garlic cloves
6-12 uncooked mini noodles
26-28 oz tomato+basil spaghetti sauce
1 1/2 c. water
12 oz cottage cheese
4 oz cream cheese
1/3 c. parmesan cheese
1/4 c. sliced green onions
1 tbsp parsley flakes
1 c. shredded Italian cheese blend

-Brown meat and drain off fat. Add onion and garlic and cook until tender. Add noodles, sauce, and water. Mix well. bring to a boil then reduce heat and cook covered about 15 minutes until noodles are done.
-Combine cream parmesan, and cottage, cheeses green onion, and parsley. Mix well
-Spoon cheese mixture over pasta. Sprinkle with Italian cheese. Cover and cook until cheese is melted.

Marvelous Meatloaf

My all time favorite meatloaf recipe. It's a recipe from Cristine, my BFF and supplier of all super yummy foodie recipes. My neighbor and walking friend asked for a recipe after I brought her a raw loaf to cook at her convenience. Nothing says friend like raw meat...

1 egg
1 piece bread
1/2 c. catsup
3/4 c chopped fresh basil (if I don't have fresh I use dried but the fresh really does taste better)
1/2 c chopped onion
2 garlic clover, minced
1/2 c provolone cheese
1 lb ground beef
Mix all ingredients together. Shape into loaf. Place on a broiler pan. Cook at 350 for 1 hour. This is a great freezer meal.