Crockpot Lasagna

Any lasagna recipe can be made in the crockpot. I'm serious. And you don't even have to cook the noodles first. (Awesome!)

1 pound ground beef
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) small curd cottage cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles


Cook ground beef and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until beef is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the cottage cheese and Parmesan. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the meat sauce mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the meat sauce mixture. Top with remaining 5 noodles and remaining meat sauce mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Crockpot Italian Chicken

Ingredients:
4 chicken breasts
1 packet dry Zesty Italian dressing
1 (8 oz) package cream cheese, softened
1-2 cans cream of chicken soup (depending how much sauce you want)

Place the chicken in a crockpot and sprinkle Italian dressing over it.
Combine cream cheese and cream of chicken soup in a small pot over low heat and pour over chicken. Cook on low in the crockpot for at least 4 hours. You can leave it in there all day.
Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it.
Once you have cut up the chicken, throw it back in the crockpot and stir into the sauce. If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk.
Serve over pasta or rice.

From: The Girl Who Ate Everything

Traditional Zucchini Pasta

2 lbs zucchini, sliced into 1/4 in discs
4 tbsp extra-virgin olive oil
2 cloves garlic, finely sliced
4 fresh basil leaves, torn
1 lb penne pasta, cooked and drained
1 cup smoked Provolone, cut into small cubes
1/2 cup Parmesan cheese, grated

Place zucchini discs into a colander, sprinkle with a pinch of salt and let sit for 5 to 10 minutes to drain excess liquid.

Add olive oil and garlic to large saucepan. Cook over low flame until garlic is golden brown. Stir in zucchini, basil and a pinch of salt. Cover and let simmer for 5 minutes.

Add cooked pasta to the saucepan. Stir well and cook over low heat until warmed through. Stir in Provolone.

Remove from heat, sprinkle with Parmesan cheese and serve.