Some nights you just need ITALIAN food, the good stuff, not just Spaghetti!!!! Lasagna is a lot of work, especially our family favorite: Cream Cheese Swiss Spinach Lasagna! It’s ABSOLUTELY amazing! (The picture is SO ugly.) I need to make it again sometime, so I can re-photograph it….that recipe photo is from WAY back before I learned to take my food OUTSIDE! 🙂
I didn’t have time to make our family favorite, we were going to be on the run until right before supper! This Crock pot version is fast and uses simple ingredients! And, it tastes like you worked WAAAY harder than you did!!
Crock Pot Lasagna
{click for easy printable}
Ingredients
- 1 pound Hamburger, Seasoned With Your Favorite Italian Spices
- 1 teaspoon Garlic Powder
- ½ teaspoons Salt And Pepper
- 3 cups Mozzarella Cheese
- 1 box (9 Oz) No-boil Lasagna Noodles
- 8 ounces, fluid Tomato Sauce
- 28 ounces, fluid Of Your Favorite Spaghetti Sauce
- 16 ounces, fluid Alfredo Sauce
- 1 cup Shredded Italian Blend Cheese
In a large skillet, brown hamburger with Italian seasonings of your choice, plus garlic powder, salt and pepper. Drain and leave in pan on stove.
Pour 1/3 of the spaghetti sauce into the bottom of a greased crock pot. Mix the remainder of the spaghetti sauce, plus the entire can of tomato sauce in with your browned hamburger. Stir well.
Place 1/3 of the noodles, breaking as necessary, to cover entire sauce layer. {Noodles will overlap and stack.} Pour 1/3 of the jar of Alfredo sauce on top of noodles. Next, sprinkle 1 cup of shredded mozzarella cheese. Spread 1/3 of hamburger mixture on top.
Layer noodles, Alfredo, mozzarella, hamburger mixture 2 more times. Top with 1 cup Italian blend cheese.
Cook on low for 3 1/2 hours. This WILL burn after 4, so watch closely!
Serve with a tossed salad and Mozzarella Stuffed Garlic Rolls. (Coming up next!)
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Sooo, I may or may not have started the oven on fire while baking this rolls.
Apparently, you need to put the Spring form pan on to a baking sheet so the butter doesn’t drip down.
Just a word to the wise, ok? Use a baking sheet.
Anyhow, bet you can’t tell from this photo, that the oven was on fire! These rolls baked perfectly, and were to die for good.
I am oh-so proud to tell you, that I stood at my freezer surveying my options, and made the recipe up myself, based on a sweet monkey bread recipe I make sometimes for breakfast!
Just look at that Cheesy goodness!
Come on now, doesn’t that make up for the oven fire?
Just a little? 🙂
Yup, thought so!
Say Hello to a little bit of Ooey Gooey Cheesy Heaven!
Mozzarella Stuffed Garlic Rolls
{click for easy printable}
Ingredients
- 16 whole Rhodes Rolls (wheat Or White, Up To You)
- 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
- 1 stick Butter, Melted
- 1 teaspoon Garlic Powder
- ½ teaspoons Salt
- ½ teaspoons Dried Basil
- ½ teaspoons Dried Rosemary
- ½ teaspoons Onion Powder
- ¼ cups Herb And Garlic Goat Cheese Crumbles
- ¾ cups Grated Parmesan Cheese
- A Sprinkling Of Kosher Salt
- Dash Of Italian Seasoning
Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.
Un-stinkin-believable!
Bon appetite!
~T
4 little Fergusons 