This crock pot lasagna was very good. Too bad my daddy wasn't feeling well and couldn't eat much :-(
It had easy ingredients and was also very easy to make
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Italian sausage, ricotta cheese, parmesan cheese, mozzarella cheese, oregano, s&p, lasagna noodles, tomato sauce & paste, onions, garlic & water.
The garlic bread was from the freezer.
That looks very good! I'm a sucker for Lasagna (actually, any pasta dish). Here is another slow cooker recipe that sounds GREAT. I haven't tried it yet.
ReplyDeleteItalian Pot Roast
1 8-ounce package sliced fresh mushrooms
1 large onion, halved and sliced
1 2 1/2 pound to 3 pound boneless beef chuck roast, trimmed
1 teaspoon pepper
2 tablespoons olive oil
1 1-ounce envelope dry onion soup mix
1 14-ounce can beef broth
1 8-ounce can tomato sauce
1 teaspoon dried Italian seasoning
3 tablespoons tomato paste
2 tablespoons cornstarch
Hot cooked egg noodles
Place mushrooms and onion in the bottom of a 5 1/2-quart slow cooker. Sprinkle roast with pepper. Over medium-high heat, brown roast on all sides in hot oil in a large skillet or Dutch oven. Place roast on top of mushroom-onion mixture. Sprinkle onion soup mix evenly over roast. Pour beef broth and tomato sauce over roast. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily with a fork. Remove roast from slow cooker and cut into large chunks; keep warm. Skim fat from juices in slow cooker; stir in Italian seasoning and tomato paste. Stir together cornstarch and 2 tablespoons water in a small bowl until smooth; add to juices in slow cooker, stirring until blended. Cover and cook on HIGH 20 to 30 minutes or until mixture is thickened. Return roast pieces to slow cooker. Cover and cook until thoroughly heated. Serve over hot cooked egg noodles.
Sounds good. I want to make this.
ReplyDelete