Slow Cooked Lasagna
1 pound ground beef
1 tablespoon Italian seasoning
1 medium green pepper, chopped
1/2 teaspoon garlic powder
1 medium onion, chopped
1/2 teaspoon salt
1 jar (24 ounces) herb and garlic pasta sauce
1/4 teaspoon pepper
4 no-cook lasagna noodles
4 cups (16 ounces) shredded
2 tablespoons shredded Mozzarella cheese
Parmesan cheese
1 carton (15 ounces) ricotta cheese
In large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in pasta sauce; heat through. In a large bowl, combine the mozzarella and ricotta cheese, Italian seasoning, garlic powder, salt and pepper.
Spread 1 cup meat sauce in an oval 3 quart slow cooker. Break one lasagna noodle into three pieces. Layer 1 1/3 noodles over sauce, breaking noodles to fit as necessary. Top with 2/3 cup meat sauce and 1 1/3 cups cheese mixture. Repeat layers twice. Top with remaining sauce.
Cover and cook on low for 4-5 hours or until noodles are tender. Sprinkle with Parmesan cheese. Cover and cook 15 minutes longer. Let stand for 10 minutes before cutting. 6 Servings.
Oat Apple Crisp
7 cups sliced peeled tart apples
3/4 cup quick-cooking oats
1 cup sugar
1/3 cup butter, softened
1 tablespoon all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Dash of salt
1/4 teaspoon baking soda
1/4 cup water
Vanilla ice cream
1 package (9 ounces) yellow cake mix
Place apples in a greased 2 1/2 quart shallow baking dish. In a small bowl, combine the sugar, flour, cinnamon and salt; sprinkle over apples. Drizzle with water. In a large bowl, combine the cake mix, oats, butter, brown sugar, baking powder and baking soda. Sprinkle over apples. Bake, uncovered, at 350º for 45 to 50 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream.
