Looking for a hearty, kid friendly winter meal idea for dinner this week?

Make the ultimate Italian comfort food dinner: Cheesy Homestyle Lasagna, in the Crock-Pot!

This recipe makes enough for the whole family plus you’ll have leftovers!

It’s so easy to prepare in advance and let cook on low in the Crock-Pot all afternoon. 

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Crock-Pot Homestyle Lasagna

Makes 9-12 servings

Ingredients

• 1 lb lean ground beef
• 1/2 large yellow onion diced
• 3 cloved garlic diced
• 2 jars marinara sauce
• 1 box lasagna noodles
• 2 cups mozzarella cheese shredded
• 1/2 cup parmesan cheese grated
• 1 16 oz tub ricotta
• 1 tsp Italian seasoning
• olive oil for sauté

Instructions

• In a large skillet cook onions and garlic in olive oil until softened.
• Remove from pan then add in beef. Crumble and cook over medium heat until browned.
• Drain then add in cooked onion mixture, 1/2 tsp Italian seasoning, and one jar of marinara sauce. Stir.
• In a bowl add ricotta, 1 1/2 cups Mozzarella cheese, and 1/2 tsp Italian seasoning. Stir until smooth. Set aside.
• Spray the bottom of a crockpot with non stick spray.
• Cover the bottom with a thin layer of the meat sauce.
• Add a row of lasagna noodles, 3 or 4 depending on the size of your Crock-Pot.
• Top with a few spoonfuls of the ricotta mixture. Spread to cover the noodles.
• Add the meat sauce on top, spreading to cover.
• Repeat for about 3 more layers ending with the meat sauce.
• Pour the other jar of marinara sauce all down the sides and top of the lasagna.
• Top with the remaining Mozzarella cheese and parmesan cheese.
• Cover and cook on low for 5-6 hours.
• To serve cut into squares and scoop onto plates.

In a large skillet cook onions and garlic in olive oil until softened.

Remove from pan then add in beef. Crumble and cook over medium heat until browned.

Drain then add in cooked onion mixture.

Stir in 1/2 tsp Italian seasoning and one jar of marinara sauce. Stir.

In a bowl add ricotta, 1 1/2 cups Mozzarella cheese, and 1/2 tsp Italian seasoning. Stir until smooth. Set aside. 

Spray the bottom of a crockpot with non stick spray.

Cover the bottom with a thin layer of the meat sauce.

Add a row of lasagna noodles, 3 or 4 depending on the size of your Crock-Pot.

Top with a few spoonfuls of the ricotta mixture. Spread to cover the noodles.

Add the meat sauce on top, spreading to cover.

Repeat for about 3 more layers.

End with the meat sauce on top. 

Pour the other jar of marinara sauce all down the sides and top of the lasagna.

I have found using 2 whole jars of sauce keeps the lasagna from getting dry or too crispy on the edges. 

Top with the remaining Mozzarella cheese and parmesan cheese.

Cover and cook on low for 5-6 hours.

How amazing does this look?!

Cut into squares right in the Crock-Pot. Depending on how big your servings are you can do 9-12 squares. 

Each square is a big, hearty meal! 

To serve: cut into squares and scoop onto plates. 

Dinner’s ready! 

The post Crock-Pot Homestyle Lasagna appeared first on For the Love of Food.

from this cookbook!

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Italian Steamed Mussels Marinara

Make 2-4 servings

Ingredients

• 1 tsp extra virgin olive oil
• 8 cloves garlic thinly sliced
• 1/8 tsp crushed red pepper flakes
• 1/2 cup white wine such as Pinot Grigio
• 1 1/2 cups no fat or no sugar added chopped tomatoes such as Pomi
• 2 pounds mussels scrubbed and debearded {fresh or frozen}
• salt and pepper to taste

Instructions

• Heat to olive oil in a large non stick skillet over medium high heat.
• Add the garlic and saute until deep golden brown, about 2 minutes, stirring often.
• Add red pepper flakes and wine, and cook until reduced by half.
• Add the tomatoes and bring it to a simmer.
• Scoop the mussels into the pan and cover and cook, stirring occasionally, until they all open, about 8-10 minutes.
• Season with salt and pepper.
• Divide among 4 bowls and serve with crusty bread for dipping.

Notes

Recipe adapted from Now Eat This Italian by Rocco Dispirito.

 

The post Italian Steamed Mussels Marinara appeared first on For the Love of Food.