Crafty Practitioner's "Get Well" Lasagna

Ingredients:

• 1 lb. ground beef
• 1/2 medium white onion
• 1/2 tsp. salt
• 1/8 tsp. garlic powder
• 20oz. spaghetti sauce
• 1 pint of small curd cottage cheese
• 2 Tbsp. dried parsley
• approx. 1/2 box lasagna noodles
• 16 oz. shredded Mozzarella Cheese

Instructions:

1. Finely chop onion.
2. Combine ground beef, onion, salt, and garlic powder in a large skillet. Cook over medium-high heat until ground beef is browned and tender.
3. Drain and put back into the skillet {or a pot } and add spaghetti sauce and simmer for 15 minutes of medium-low heat, stirring occasionally. 
4. In a separate bowl, combine cottage cheese, 4 oz. shredded mozzarella, and dried parsley. Mix well.
5. It is now time to layer your lasagna.

Layering Instructions:

1. Put a small amount of spaghetti sauce in the bottom of the pan {9x13 or whatever size you prefer}. This will keep the noodles from sticking to the pan.
2. Layer a single row of noodles.
3. Layer 1/3 meat sauce mixture.
4. Layer 1/3 mozzarella cheese.
5. Layer 1/3 cottage cheese mixture {I smear it with a spatula lightly}.
6. Layer a single row of noodles.
7. Layer 1/3 meat sauce mixture.
8. Layer 1/3 mozzarella cheese.
9. Layer 1/3 cottage cheese mixture.
10. Layer a single row of noodles.
11. Layer 1/3 meat sauce mixture.
12. Layer 1/3 cottage cheese mixture.
13. Layer 1/3 mozzarella cheese last so that it makes nicely on top!
    
    
    
    

Cover with tin foil and bake at 350 degrees for 45 minutes or until it is hot and bubbly in the middle {I make mine in a big pan and it takes closer to 1hour20minutes}.

I am linking up with a couple fabulous ladies today:

Slowcooker Mac & Cheese

I have tried TONS of crock pot recipes for macaroni and cheese and they are usually totally disappointing. I was on the search for a good one to use for Foster's 2nd birthday party. With this recipe I finally found the perfect one!

Slowcooker Mac & Cheese

Ingredients:

• 2 cups uncooked elbow macaroni
• 4 tbsp butter
• 1/2 cup sour cream
• 10.75 oz. (1 can) condensed cheddar cheese soup
• 2 1/2 cups shredded sharp cheddar cheese
• 1 cup milk (I use 2%)
• 1/2 tsp salt
• 1/2 tsp dry mustard
• 1/2 tsp black pepper

Instructions:

1. Insert crock pot liner into crock pot (best invention ever!)
   
2. Spray crock pot liner with non-stick cooking spray.
3. Boil macaroni in water for 6 minutes and then drain. (Don't overcook pasta)
   
4. Mix butter and cheese over medium-high heat in a sauce pan. Stir until completely melted.
   
   
   
   
5. In crock pot combine sour cream, soup, milk, mustard, salt & pepper.
   
6. Add cheese mixture into crock pot and stir.
   
   
   
   
7. Add drained macaroni and stir.
   
8. Cook on low for 2 hours, stirring occasionally. (Don't let it cook too long or the noodles will turn to mush).
   
   
   
   

Tasty Tuesday: Baked Spasagna

Tuesday nights dinner was delicious and it was the first time I made it. I will be making it again for sure. Everyone loved it except for my toddler who refused to even try it because he is weird. This kid is italian and wont eat (or try) pasta except for mac and cheese.... UGH! Work with me here kid! So he ate strawberries for dinner.

Baked Spasagna

Adapted from The Girl Who Ate Everything

Servings- 6 to 8 large portions

Ingredients:

1 lb. of Spaghetti Noodles

2 lbs. of Shredded Mozzarella Cheese (You can use less of this if you would like to)

8 ounces of Ricotta Cheese

8 ounces of Sour Cream

1 1/4 cups Half & Half

1 teaspoon Italian Seasoning

1 teaspoon Minced Garlic

1/2 teaspoon Ground Pepper

1 teaspoon Kosher Salt

1 Jar Spaghetti Sauce (Whatever sauce you prefer)

Instructions:

1. Preheat oven to 350 degrees.

2. Cook spaghetti according to package directions, then drain and place in a large mixing bowl.

3. In another mixing bowl, stir together sour cream, ricotta cheese, half & half, mozzarella (save some to sprinkle on top), italian seasoning, pepper, salt, and minced garlic.

4. Add above cheese mixture to spaghetti. Mix until spaghetti is evenly coated with the mixture.

5. Spray a 9x13 glass baking dish with non-stick cooking spray.

6. Place spaghetti mixture into prepared dish. Top with remaining cheese.

7. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes.

8. Remove from oven, remove foil and place dish on hot pads to cool for 10 minutes.

9. While that is cooling heat up the spaghetti sauce on the stove.

10. Cut pasta into squares and top with sauce.

11. SERVE!