I am thrilled to be able to attend the Women of Faith conference for the very first time. (I have always been too pregnant or nursing to attend in the previous years) Since I will be arriving home Saturday night at dinner time, I have decided to try a easy sounding crock pot lasagna. How cool is that!?!?! I mean really....who wants to slave a couple hours making lasagna when a crockpot can do the work for you!! Happy eating Y'all! Monday: Grilled chicken, grilled asparagus and bell peppers, salad, crescent rolls
Tuesday: BBQ chicken sandwiches with bacon and Colby cheese, baked fries, broccoli
Wednesday: Leftover buffet- Its if not movin, you can eat it...but mama is not cookin!
Thursday: Asian pork chops, brown rice, mixed veggies
Friday: Pizza night!
Saturday: Slow cooker Lasagna (Recipe follows) salad, garlic bread
Sunday: beef roast with mushroom sauce, mashed potatoes, green beans
Slow Cooker Lasagna
1 (1 pound) package Italian Sausage
1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 (26 ounce) jars pasta sauce
1 tablespoon dried parsley
1 (9 ounce) package no-boil lasagna noodles, broken into 2 pieces
12 ounces ricotta cheese
3 cups shredded mozzarella cheese, divided
2 (26 ounce) jars pasta sauce
1 tablespoon dried parsley
Spray interior of slow cooker with non-stick vegetable spray.
In medium skillet over medium heat, crumble and cook sausage until brown. Place in slow cooker. Add noodles, ricotta, 2 cups mozzarella, pasta sauce and parsley. Stir gently to combine.
Cover and cook on low for 4 to 6 hours. 5 minutes before serving, top with remaining 1 cup mozzarella cheese. Cover to melt cheese.
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