We know you’re busy this time of year. So don’t worry about spending all afternoon in the kitchen! This hearty, convenient crock pot lasagna will free up time and fill up hungry mouths! Just a little prep in the morning and you come home to a perfectly cooked, hot and filling meal. Welcome home.

Ingredients:

• 1 lb. ground beef
• 1/2 onion, chopped
• 2-3 garlic cloves, minced
• 1 jar of your favorite spaghetti sauce
• 1 can sliced olives (if desired)
• 1 can sliced mushrooms (if desired)
• Seasonings like oregano, basil, salt and pepper – to taste (just to jazz things up a bit and give it your own spin)
• 4 C. (16 oz.) shredded part-skim mozzarella cheese (I usually add a bit more cheese, too)
• 1 1/2 C. grated Parmesan cheese
• 1 lb. Country Pasta

Directions:

Cook pasta according to directions on package. Drain once cooked.

While pasta is cooking, in a skillet cook beef, onion and mushrooms over medium heat until meat is browned. Then add garlic and cook an additional minute. Drain the grease, and add the spaghetti sauce, olives, and seasonings. Stir all together.

In an ungreased 5 quart crock pot, spread 1/4 of the meat sauce on the bottom. Put 1/3 of the cooked and drained noodles on top of the sauce. Combine cheeses and spread 1/3 of the mixture on top of the noodles. Repeat layers, and end/top with remaining meat sauce. Cover and cook on low in the crock put for about 4-5 hours. Enjoy with a side of garlic bread (and a favorite red wine for you, with a big glass of milk for the kids).

Ingredients:
1/2 C. minced onion
1 clove minced garlic
2 Tbsp butter
1 1/2 lbs. lean ground beef
2-3 Tbsp flour
1 tsp salt
1/4 tsp pepper, or to taste
2 cans cream of chicken soup
1 C. (8 oz) sour cream
1 lb. Country Pasta, cooked and drained

Directions:
Saute onion and garlic in butter, over medium heat. Add meat and brown. Drain all but about 2 Tbsp of grease. Add flour, salt and pepper, stir, and cook for approximately 5 minutes. Add soups, stir and simmer uncovered for 10 minutes. Stir in sour cream. Heat through, sprinkle with parsley (optional), and serve over hot Country Pasta.

Recipe submitted by P. Moran of South Carolina.

Ingredients:

• 1 lb. Buffalo Burger (or regular hamburger if buffalo burger not available)
• 2 jars Alfredo sauce (or make your own)
• 1 red pepper, cut into small pieces
• ½ onion, chopped
• 1 can mushrooms
• 1 jar artichoke hearts
• 2 C. frozen chopped spinach
• 2 cloves garlic, minced
• 2 C. mozzarella cheese, shredded
• 2 C. Swiss cheese, shredded
• 1 C. Parmesan cheese, shredded
• Salt/Pepper, to taste
• Italian Seasonings (oregano, basil, etc.), to taste
• Country Pasta fresh lasagna sheets (If fresh lasagna not available, use 1 lb. Country Pasta Wide Egg pasta, cooked)

Directions:

• Brown burger.
• Add red pepper, onion and mushrooms to meat mixture when about 1/3 through browning.
• Cook together, add garlic, salt and pepper, and Italian seasonings when about 2 minutes from finished.
• Add Alfredo and heat through for 10 minutes.
• Use some of sauce from jar to “grease” bottom of 9” x 13” baking dish (or can be placed in individual baking dishes as shown in picture).
• Layer lasagna, meat mixture, spinach, artichoke hearts, cheese. Layer approximately 2 full layers. Top with a layer of lasagna with extra Alfredo sauce smoothed over and topped with cheese mixture.
• Cover and bake for 45 minutes. Remove cover and brown cheese to liking. Let settle for 5 minutes out of stove before cutting.

Ingredients:

• 1 ½ pounds boneless chuck steak. Trim fat and cube into ½ inch pieces.
• ½ medium green pepper, coarsely chopped
• ½ medium red pepper, coarsely chopped
• 1 medium sweet onion, chopped
• 2 large tomatoes, chopped in large chunks
• 2 cloves garlic, minced
• 1 Tbs. shortening
• ½ c. ketchup
• 1/4 C. brown sugar flavored bbq sauce
• ¼ C. water
• Salt and Pepper to taste
• 16 oz. Country Pasta Egg or Wide Egg noodles

Directions:

Melt shortening in large, heavy skillet. Add green and red pepper, onion and garlic and brown for 2 – 3 minutes. Add tomato chunks and chuck steak, mix well and allow steak to brown slightly. Blend ketchup and water in small bowl, and add to skillet. Allow mixture to come to a boil, then lower temperature to simmer the sauce for about 20 minutes.  While simmering, cook 16 ounces of Country Pasta Egg or Wide Egg noodles (I recommend Wide Egg) according to package directions. Serve sauce over hot egg noodles with garlic bread or rolls.

Serves 6       Total time: 30 to 35 minutes

Ingredients:

2 Eggs, beaten
6 Tbsp. Parmesan cheese, divided
1 C. Cottage cheese
1 C. Mozzarella, shredded and divided
2 tsp. Chopped fresh basil
1 6 oz. can Sliced mushrooms
1 1/2 C. Spaghetti sauce of choice
1/2 lb. Italian Sausage ( try also: ground beef, shredded chicken breast)
8 oz. Country Pasta, cooked per package directions & drained (if you MUST use spaghetti noodles, go right ahead)

Directions:

Preheat oven to 350. Spray a 9 inch pie plate with cooking spray & set aside. Cook the pasta per package directions. Drain and place in a bowl. Toss pasta with beaten eggs & 2/3 of the Parmesan cheese. Press the pasta into the pie plate. It should be densely packed. In a large skillet, brown the Italian sausage, then drain. Add spaghetti sauce & chopped basil and mushrooms. Stir until evenly warmed, then remove from heat.

  Combine cottage cheese and 1/4 C. shredded mozzarella, then spread over pasta. Evenly layer the spaghetti sauce mixture over the cottage cheese. Sprinkle the remaining mozzarella & Parmesan on top.

Bake at 350 for 30 minutes, or until heated through and cheese is melted. Let stand for 10 minutes before serving. Serves 4-6. Thanks to www.plainchiken.com for recipe inspiration!