1 pound Ground Beef
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Tomatoes to top if desired
Brown ground beef and drain.
Spoon 1 C. spaghetti sauce in bottom of 4 quart crock pot. Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 meat mixture on top of noodles. Spread 3/4 C. cottage cheese over meat. Sprinkle 1/2 C. mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 C. mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low for 4 hours.
4 large eggplant
1/3 cup water
3 tablespoons flour
1/3 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1 can marinara sauce, 2 lb
1 pound mozzarella cheese, sliced
olive oil, extra virgin
Pare eggplant and cut in 1/2 inch slices; place in bowl in layers and sprinkle each layer with salt and let stand 30 minutes to drain excess water; dry on paper towels. Mix egg with water and flour. Dip eggplant slices in mixture, drain slightly. Saute a few slices at a time quickly in hot olive oil. Combine seasoned bread crumbs with the Parmesan cheese. In removable liner, layer one-fourth of the eggplant, top with one-fourth of the crumbs, one-fourth of the marinara sauce and one-fourth of the mozzarella cheese. Repeat three times to make four layers of eggplant, crumbs, sauce and mozzarella cheese. Place liner in base. Cover and cook on low 4-5 hours or auto 3 hours.
29 Ounce can tomato puree
14 1/2 Ounce can of diced tomatoes with basil, drained
1 Can mushrooms, drained
1 Small onion, chopped
1 Small pepper, chopped
15 Ounce container of cottage cheese or ricotta
11/2 Cups of mozzarella
1/2 Cup Parmesan cheese
2 Cups of uncooked ziti
1 Pound loose sweet sausage
2 Tablespoons fresh parsley
Basil and oregano to taste
Cook ziti until al dente or firm.
Fry sausage in skillet on stove with pepper and onion.
Once sausage is browned add puree, diced tomatoes, mushrooms, and spices. Heat through.
Add pasta to sauce.
Blend cottage cheese or ricotta with 1 egg, Parmesan cheese, and 1 Cup of mozzarella cheese.
Scoop 1/2 of the sauce and pasta in bottom of Crock-Pot® slow cooker.
Cover with cheese mixture
Cover with rest of sauce, pasta, & meat mixture.
Top with remaining 1/2 Cup of mozzarella cheese , sprinkle with a little more Parmesan cheese, parsley, and spices to taste.
Cover; cook on High for 1 hour and 30 minutes or 2 hours on Low.
4 lg. onions
1/4 c. butter
1 tbsp. flour
6 tbsp. shredded mozzarella cheese
6 c. beef consomme or bouillon
1/2 to 1 tsp. Tabasco
6 slices french bread, toasted
Cook onions in butter until transparent. Add flour; mix well. Put in slow cooker. Add bouillon and Tabasco. Cook on low 8 to 10 hours or high 4 to 5 hours. Laddle soup into oven-proof bowls. Top with bread and cheese. Broil until cheese melts.