Applesauce and Lasagna via Crock Pot

Mmmm, the crock pot has been put to work this week.

Last night we tried a new recipe for Slow-Cooker Lasagna, um Yummy! The flavors were great and I can see where this will become a favorite, except next time I'll stop cooking it when it's done and not let it sit on warm for 2 hours because of soccer. Sogginess is a bad thing when it comes to noodles, but it wasn't totally inedible, so I'm destined to try it again.

Slow Cooker Lasagna
1 lb ground beef (or 1/2 lb + 1/2 lb sausage)
1 jar (26oz) spaghetti sauce
1 cup water
1 container (15oz) Ricotta Cheese
1 pkg 7oz Shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
2 Tbsp chopped fresh parsley
6 lasagna noodles, uncooked

Brown meat in a large skillet; drain. Stir in sauce and water.
In a separate bowl mix ricotta, 1 1/2 cups mozzarella, 2 Tbsp Parmesan, egg and parsley
Spoon 1 cup of meat mixture into bottom of slow cooker; top with 3 noodles broken to fit crock and 1/2 the cheese mixture. Cover with 2 cups of sauce and repeat the layer with noodles and cheese. Top it off with the rest of the meat mixture and cover it with the lid.
Cook on LOW for 4-6 hours or until liquid is absorbed. (Best results on low, not high)
Sprinkle with reserved mozzarella and Parmesan, and cover until cheeses are melted, about 10 min.


Today the house smells of baked apples as the first batch of applesauce for the fall is cooking, can't wait to try it out!

Crockpot Applesauce

8 lg apples; skinned, cored and cut into quarters
2 Tbsp lemon juice
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
3 Tbsp brown sugar (or to taste, not needed at all if you like)
1/2 cup water

Skin, core and cut apples into quarters, place pieces into crock. Add lemon juice and water, then stir, then add the rest of the ingredients.

Cover and cook on low for 4-6 hours. When apples are very tender, mash with a potato masher or large fork. The longer they cook, the less mashing you have to do.


Okay fall, this is your cue!