Slow Cooker Lasagna

I am looking for more and more recipes for crock pots and slow cookers. I work full time and my job waiting tables is during the graveyard shift. This.... well... stinks. So it is easy for me to come home in the morning and throw it into the crock pot and go... I would love to say I then could sleep, but, that would be a lie. I don't sleep... ha... well like 4 to four hours a day... it is not a good thing. But, it is nice to have time to play with Carlie instead of cooking in the kitchen all of the time... unless she is with me helping. We love cooking together...

I ran across a recipe for slow cooker lasagna at six sister's stuff. Please click the link and go visit them. They have a ton of great recipes.

As usual I had to alter their wonderful creation as there are just some things my family expects of me when cooking. I am sure that their recipe is wonderful just the way it is however. Below is the original recipe posted on their site, and then notes on the bottom telling what I did differently.

Again go and check their site out... you won't be sorry. And... who can resist the love and respect that sisters share. This will be no different.

Slow cooker lasagna It states that she found this on a kraft food box or package....

1 lb. lean ground beef (could be substituted for italian sausage)
1 jar spaghetti sauce
1 c. water
1 15 oz. container of ricotta cheese (we used skim ricotta to save some unneccesary fat haha)
1 pkg. Kraft Italian Cheese (approx. 2 cups)
1/4 c. grated parmesan cheese
1 egg
2 tbsp. parsley
6 lasagna noodles, uncooked

***(My adds... I also added four boiled eggs sliced... (used to be popular in the 50's when making lasagna. My mother in law still has a cut out box top in her recipes with this... and it has just become a habit not to add them when I make lasagna.) I added sliced mushrooms, and sliced zucchini in the layers. In my house, if these things aren't added I will have a war on my hands. I also added some drained canned tomatoes in the layers. It was so good... oh... and I added minced garlic and onions to the hamburger when I cooked it. )

Brown meat in large skillet; drain. Stir in spaghetti sauce and water. Mix ricotta, 1-1/2 cup mozzarella, 2 Tbsp. parmesan, egg and parsley.

Spoon 1 cup meat sauce into slow cooker; top with layers of half each of the noodles (3 noodles broken up per layer), broken to fit; and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles, broken to fit; cheese mixture and meat sauce. Cover with lid.

Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheese; let stand, covered, 10 min. or until melted. *

*Ours only cooked for about 3 1/2 hours because I had a hungry husband and it was fine! Plus the meat is cooked beforehand so it is safe. :)

Marsala Chicken

This is tenderized chicken breasts. They get really big. I put them in a breading and then brown them in olive oil. I use extra virgin.

You have to watch them a lot... as they will brown quickly and you don't want them to burn. This is how I like mine.

These are the only other items you need... other than salt, pepper, garlic powder or fresh garlic.

This is how it will look before you add the flour to thicken it....
The end result. It is good. I usually serve with a side of pasta and mizithra cheese and browned butter. However, when you have a five year old that loves mashed potatoes and marsala wine, you just pick your battles.

Recipe

*Three to five chicken breasts tenderized
*Breading to dip breasts in
*Olive oil for the pan to brown them in
*3 Tbl butter
*Sliced mushrooms. It depends on how much you like them. I would say a half pound to a pound for us... sliced.
*1 tsp fresh garlic
*Two cans of chicken broth. I use 99% fat free.
*About a cup of marsala wine. (you will find it in the grocery store near the vinegar)
*3 Tbl flour

Brown the breaded chicken breasts in the olive oil. Remove from the pan when they are browned to your desire.

In the same pan, melt the butter and saute the mushrooms in the butter and garlic. When they are starting to turn color to a medium brown, add chicken broth but saving a half cup of it for thickening later. Also add the marsala wine at this time. After mixing well in the pan, add the chicken breasts back into the pan. Let simmer until the chicken breasts are cooked so there is no longer any pink.

Take the remaining chicken broth and add the flour to it. Add to the pan with the chicken and the breasts. It will thicken the sauce as you stir it. Add more flour and water if needed to be even thicker.

**you can increase or decrease the marsala wine as needed for your own tastes. It is sooooo good. Enjoy!!! Ciao