Easy Crockpot Lasagna Roll Ups

My Daughter and I- Easy Crockpot Lasagna Roll Ups. Click through for full recipe!

I love lasagna – it is one of my all time favorite dishes! This lasagna variation is hardly gourmet and I can barely call it homemade, but it was easy and delicious! I realized I had some ricotta cheese and a block of mozzarella that were almost passed their sell by date and I knew it was time to make something yummy! I dug through the pantry and found a box of lasagna noodles and a jar of spaghetti sauce. The recipe calls for two jars of sauce, but I had some leftover spaghetti sauce with ground beef in it, so I used it along with the jar of sauce. I threw this dish together in a matter of minutes – really! I cranked the crockpot to high and by the time we got home from church we had a delicious Sunday lunch to enjoy! I love days like that, don’t you?

My Daughter and I- Easy Crockpot Lasagna Roll Ups. Click through for full recipe!1

our growing edgeThis post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Christine and Kath over at Garden Eats.

 

 

 

Easy Crockpot Lasagna Roll Ups
Ingredients
1 box lasagna noodles
15 oz container ricotta cheese
1 16 ounce block of mozzarella cheese, grated
⅓ cup parmesan cheese
2 eggs
Italian seasoning
2 jars of spaghetti sauce

Instructions
Cook the lasagna noodles, al dente. I prefer my noodles to be firm. The noodles will cook a bit more in the crockpot. Drain and set aside.

Mix together ricotta cheese, eggs, half the shredded cheese, parmesan and 1/2 tsp. Italian seasoning.

Pour one jar of spaghetti sauce in the slow cooker and turn on.

Lay the cooked lasagna noodles on a cutting board a couple at a time. Plop about 2 tablespoons of the ricotta mixture at one end of the noodle and carefully roll up. Place the lasagna rolls in the sauce in the slow cooker vertically. Continue until the slow cooker is full, just a single layer. Don’t double stack the roll ups. The roll ups will expand a bit. I was able to use the entire box of noodles. Pour the second jar of sauce over the top of the roll ups and shake on some additional Italian seasoning. Top with the rest of the shredded cheese. Cook on low for 4-6 hours or on high for about 2 1/2 to 3 hours.

Serve with salad and bread.

I found this recipe on The Gunny Sack, and just made a few minor changes

 

Cindy

Advertisements

Throwback: Slow Cooker Chicken Stew

My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

Ingredients:
6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Pepper
Italian seasoning

Directions:
Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.

Cindy 

Pasta with Roasted Butternut Squash, Goat Cheese and Bacon

My Daughter and I Pasta with Roasted Butternut Squash, Goat Cheese and Bacon

We love pasta around this house, but having been on an eating challenge for six weeks, we didn’t eat it for awhile. I mostly enjoyed my new way of eating, but this recipe was one that I was anxious to try once I was off my challenge. In fact, we made it the first day back from our challenge! It was delicious and creamy and very flavorful.

My Daughter and I Pasta with Roasted Butternut Squash, Goat Cheese, and Bacon 1

Pasta with Roasted Butternut Squash, Goat Cheese and Bacon

Ingredients
3-4 lb butternut squash, peeled, seeded and cut into ¾” cubes
1 red onion, cut into ½” cubes
3-4 tablespoons of olive oil
salt & pepper to taste
1 lb of pasta, we used rigatoni
8 to 10 oz. of goat cheese, crumbled
5 strips of bacon, diced and cooked to crispy
salt & pepper to taste
¾ cup of reserved pasta water

Instructions
Preheat oven to 425.
Spread out butternut squash and red onion on a baking sheet. Season with olive oil, salt, pepper. Toss to coat and spread out on baking sheet so it is in a single layer.

Bake for 40-45 minutes, until vegetables are tender.

In the meantime, heat a skillet to medium high heat. Add diced bacon and cook until crispy, stirring occasionally. {about 4-5 minutes}
Remove bacon from the pan and place on a plate lining with paper towel to soak up some of the grease.

Bring a large pot of water to boiling, add pasta to the boiling water and cook until al dente {follow directions on the back of the box, usually 8-10 minutes}

Once pasta is done, reserve ¾ cup of the cooking water and set aside. Drain the rest of the water.

Add goat cheese and pasta water to pasta pot and allow the goat cheese to melt completely. Add the pasta and toss to completely coat the pasta and then add in the butternut squash, onions, and bacon and mix gently again. Season with salt & pepper to taste.

Adapted slightly from http://www.joyfulhealthyeats.com

 

Cindy 

Chorizo Breakfast Pie

My Daughter and I- Chorizo Breakfast Pie

I love making egg dishes for dinner. Our chickens hadn’t been laying for a bit, but now they are in full production again so we are back to having breakfast for dinner! I found this recipe on Betty Crocker and knew I had to try it. We love chorizot- it’s a spicy Mexican sausage that adds tons of flavor to eggs. This recipe was super fast and my family loved it.

My Daughter and I- Chorizo Breakfast Pie 1

Chorizo Breakfast Pie 

Ingredients:
1 pound chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
4 eggs
1 tablespoon chopped fresh cilantro, optional

Directions:
Heat oven to 400°F.

In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is cooked and onion is tender. Sprinkle about 1/2 the can of black beans into the skillet and 1 cup of cheese and stir together with the chorizo. In a medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with remaining 1 cup cheese and the rest of the black beans.

Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Cool 5 minutes. Top with chopped cilantro if desired. We served ours with salad, fruit and warmed tortillas.

Make-Ahead Directions: Make as directed up until ready to bake. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.

 

Cindy 

Slow Cooker Chicken Stew

My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

Ingredients:
6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Pepper
Italian seasoning

Directions:
Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.

Cindy