Crack Lasagna Food

"CRACK" LASAGNA

Steps:

• Brown and crumble sausage in a skillet.
• Wash and chop greens.
• Remove sausage from pan and drain on paper towels.
• Wipe out skillet. Heat olive oil in skillet and saute garlic.
• Add greens to skillet.
• Cook uncovered till wilted down.
• Add 1/3 cup water to skillet.
• Cook on low heat covered till greens are tender.
• Add the sausage back into the cooked greens.
• Set aside 1/2 cup to 1 cup of the greens sausage mixture for the top.
• Mix cottage cheese, ricotta, pesto and egg together. Salt and pepper to taste.
• Line the bottom of a lasagna pan with the lasagna noodles.
• Put half of the sausage/greens mixture on top of noodles followed by ricotta mixture.
• Layer with more lasagna noodles. Top with sausage/greens mixture followed by remaining ricotta mixture. Place another layer of noodles on top. Cover with monzerella cheese, reserved sausage/greens mixture and pine nuts if desired.
• Bake for 1/2 hour till melty and bubbly.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

BREAKFAST LASAGNA

Steps:

• Make the sauce: Brown the sausage and remove from pan. In the same pan cook the onions to lightly brown. Add in the butter and flour and stir well, cooking for about 2 minutes. Whisk in the milk and bring to a simmer. Remove from heat and add the sausage back inches Strain the diced tomatoes and stir in the sauce.
• Cook the noodles in a pot of boiling water until tender.
• In a small bowl, crack and whisk two eggs. Prepare a frying pan to cook the eggs that is the same size as your round baking dishes.
• In the baking dish, start with a thin layer of sauce, followed by the first layer of noodles, then some more sauce and all three cheeses. Cook the first egg round for only a few minutes without flipping until it has just barely set on top. Transfer the egg to the top of the noodles then repeat with another layer of everything.
• Top with a final layer of pasta and a little more cheese and and sauce and bake at 400 for about 15 minutes.
• If you want to save this in the fridge or freezer to make ahead for later, boil the pasta a little less and bake a little longer before serving.

EASY CROCK POT LASAGNA

Steps:

• Brown beef, add onion and garlic - cook until onion is softened.
• Stir in tomato sauce, water, tomato paste, salt and oregano - mix well.
• Spread one fourth of the meat sauce in an ungreased slow cooker. Arrange one third of the noodles over the sauce.
• Combine the cheeses.
• Spoon one third of the cheese mixture over the noodles.
• Repeat layers twice.
• Top with remaining meat sauce.
• Cover and cook on low 4-5 hours.

CROCK POT LASAGNA

Steps:

• Brown ground beef, onion and garlic in frypan.
• Add tomato sauce, tomato paste, salt and oregano.
• Cook long enough to get it warm.
• Spoon a layer of meat sauce onto the bottom of the slow cooker.
• Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
• Repeat with sauce, noodles and cheeses until all are used up.
• Cover and cook on low for 4 to 5 hours.