Lasagna Florentine in the Crock Pot

Caesar Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozzarella
2 cans cream of chicken soup
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
1 heart of romaine, chopped
Garlic croutons
Caesar Salad Dressing homemade

Preparation:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozzarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

Just before dinner, toss the romaine lettuce with the croutons. Sprinkle with Parmesan. Toss with just enough Caesar dressing to coat the lettuce.

Lasagna Florentine in a Crockpot

Lasagna Florentine in a Crockpot
Green Salad

Ingredients:
Barilla square lasagna noodles, or lasagna noodles cut into pieces to fit crockpot
2 cooked and chopped chicken breasts
1 pkg (10 oz.) frozen spinach
1 chopped onion
1 cup grated Mozarella
2 cans cream of chicken soup (Choose a low fat, low sodium variety.)
8 oz. non fat sour cream
1 pkg Hidden Valley Ranch Mix
1/2 cup grated Parmesan
Cooking spray
Spring mix lettuce
1 tomato, cut
1 carrot, sliced
1 can sliced black olives
Croutons

In the morning:
Spray the crock pot with cooking spray.
Defrost the spinach and squeeze the liquid out using a colander.
Stir together the soup, the sour cream, the ranch mix, the onion, the spinach, and the chicken.
Lay two lasagna noodles on the bottom of the crock pot.
Spread 1/4 of the mixture over the noodles. Sprinkle with 1/4 of the Mozarella.
Repeat steps 4 and 5 until the mixture and cheese are gone. You will have 4 layers.
Sprinkle the top with 1/2 the Parmesan cheese. Save the rest of the Parmesan to use at the dinner table.
Cover and cook on low 8 hours.

In the afternoon:
Set the table.
Prepare the salad by tossing the lettuce, tomato, carrot, and sliced black olives together.
Sprinkle croutons on top. Serve with dressing on the side.

Baked Lasagna in the Crockpot

Baked Lasagna in the Crockpot
Grilled Eggplant
Romaine Salad with Homemade Caesar Dressing

What could be better than coming home to the smell of freshly baking lasagna?

Ingredients:
Barilla square lasagna noodles
1 pound of sweet or hot Italian sausage
Cooking spray
1 jar of Italian pasta sauce
1 cup of mozzarella cheese
8 ounces of ricotta cheese
1 eggplant, sliced
1 head of romaine lettuce
¼ cup of grated parmesan cheese
Croutons

Dressing ingredients:
3 tablespoons lemon juice
¼ teaspoon freshly grated black pepper
1 tablespoon of mayonnaise
1 teaspoon Dijon style mustard
2 chopped garlic cloves
¼ cup of grated parmesan cheese
2/3 cup of oil

Preparation
In the morning:
Cook the Italian sausage and drain the fat.
Stir the pasta sauce into the sausage.
Spray the crockpot with the cooking spray.
Place 2 lasagna noodles on the bottom of the crockpot.
Spread the noodles with ¼ of the sausage mixture.
Place ¼ of the of ricotta on the sausage mixture.
Place ¼ of the shredded mozzarella on top of the ricotta.
Repeat this process until all of the sausage mixture and cheese has been used. There should be four layers.
Bake on LOW heat for 8 hours.

In the afternoon:
Chop the lettuce and place in a bowl.
Put the sliced eggplant on the indoor grill until tender.
Mix the dressing ingredients in a salad dressing mixer or blender.
Sprinkle the parmesan cheese and croutons over the top of the romaine.