The Busy Mom's Lasagna

 

 

 

If you are anything like me weeknight suppers can get exhausting.  After working, ballgames and homework I don't always have a lot of energy left for supper time.  This meal is such a quick throw together and it freezes really well.  If you think ahead of time and can make it the night before it is even quicker the next evening.  This recipe will make 2 small lasagnas so I put one in the freezer and we eat one.

 

 

 

Busy Mom's Lasagna

 

1 box of lasagna noodles (not the oven ready kind)

2 jars of Ragu, flavor of your choice ( I use garlic/onion and tomato basil )

1 medium container of small curd cottage cheese

1 bag each of Mozzarella, Mexican Blend, Colby Jack and Sharp Cheddar shredded cheese

1 1/2 lbs hamburger meat, browned and drained

 

Here is my tip on cooking hamburger meat.  I have a large micro-cooker from Pampered Chef that I cook my hamburger meat in with water.  It crumbles apart so nice and fine and the lid is a strainer so I can strain off the water and grease easily.  Just put your meat in with water about 1/3 way up, pop in microwave, cook for 2-3 min, crumble with fork and then finish cooking for another 2-3 min.  This is what one looks like:

 

 

 

I haven't cooked hamburger meat stove top since I bought this years ago.  You will not regret getting one.  Moving on........

 

 

Boil noodles and sit to the side.  How many noodles you boil is really up to the size of your dish but I boil about 12-15 noodles.  Sit to the size.

 

Mix together your cooked meat and the 2 jars of Ragu. Sit to the side.

 

Mix together the cottage cheese and a blend of all the cheeses leaving about 1/2 cup of cheese in each bag for the top of the lasagna.  Basically looks like this:

 

 

 

After this it is a basic layering process.  Put a little sauce on the bottom of your dish, then noodles, sauce, cheese mixture and repeat.  After last layer of cheese mixture cover with remaining shredded cheese.  Bake at 350 for 45 min - 1 hour.  You may have to cover the top with foil near the end of baking to prevent the top from browning too much.

 

 

 

 

I took a picture of both lasagnas I made from this recipe so you can tell the sizes it makes. Hope you enjoy!!!!

 

 

Check it out - Post featured at The Shabby Creek Cottage link party!!

 

French Dip

After misplacing my beloved french dip recipe I have finally found it again.  I had forgotten how much my family loves this recipe and we enjoyed having it again yesterday.  I love recipes in the crockpot!!


French Dip Sandwiches

• 3 1/2-4 lbs boneless chuck roast
• 1/2 cup soy sauce
• 1 beef bouillon cube
• 1 bay leaf
• 3  peppercorns
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 12 French rolls, split
• Sliced provolone cheese

Directions:

1. Place roast in a 5-quart slow cooker.
2. Combine soy sauce and next 6 ingredients.
3. Pour over roast.
4. Add water to slow cooker until roast is almost covered.
5. Cook, covered, on LOW for 8-10 hours or until very tender.
6. Remove roast, reserving broth.
7. Shred roast with a fork and place on a sub roll.
8. Place cheese over roast, wrap sandwich in foil and place in a warm oven to heat through and melt the cheese.
9. Serve sandwich with broth on side for dipping.

Slow Cooker Basalmic Honey Pulled Pork Sliders Recipe

Slow Cooker Basalmic Honey Pulled Pork Sliders:

(Recipe from Better Homes and Gardens)

 Ingredients:
1 2 1/2 - to 3-pound boneless pork shoulder roast
1 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary, crushed
1/2 cup chicken broth
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon-style mustard
1 clove garlic, minced
1/2 teaspoon ground black pepper
1/4 teaspoon salt
20 cocktail-size hamburger buns or small round dinner rolls, split and toasted

Deli coleslaw

Sweet or dill pickles, coarsely chopped
directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker, combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.

3. Meanwhile, for barbecue sauce, in a medium saucepan, combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

4. Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Strain vegetable mixture, discarding liquid. Return shredded meat and strained vegetables to cooker. Stir in barbecue sauce. If using high-heat setting, turn to low-heat setting Cover and cook for 1 hour.

5. To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Add bun tops.