Bow-Tie Lasagna

This was very good!! So easy to whip up!! It comes from Chef Mommy who got it off Tasty Kitchen. The picture is hers also!!







1 pound ground beef
3 cups bow-tie noodles
3 cups spaghetti sauce ~ I used Prego
1 Tbsp olive oil
1 teaspoon salt
½ teaspoons garlic powder
1 teaspoon Italian seasoning
3/4 cups mozzarella cheese
½ cups sour cream
1/4 cup Parmesan cheese
1 Tbsp chopped parsley
Directions:
Cook ground beef in a non-stick pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add the ground beef and seasoning. In a small bowl combine the sour cream, mozzarella and Parmesan. Add to the pasta mixture and fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted. Sprinkle with parsley and additional Parmesan.
I added a 1/2 cup of cottage cheese when adding the other cheeses because that's what I always put in my lasagnas and because the girls love it! Served with green salad, green beans, and french bread! It was a winner!! And I didn't double it and had enough for John's lunch!!

Cheesy Chicken Lasagna

This was really good! The kids gobbled it right up ~ even Justin! It comes from "Real Mom Kitchen" and the picture is hers also ~ it was gone before I had a chance to take one!!

2 cans (12 oz) evaporated milk (not fat-free)

1 (1 oz) pkg. dry Ranch dressing mix

3 C. cubed, cooked, chicken

1/8 tsp pepper

1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz) ~ I also used the ones that don't need cooked and it turnes out great too!

1 1/2 to 2 C cheddar cheese, grated

1 1/2 to 2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. Served this with some corn and rolls!!

Crockpot Lasagna

{picture coutesy of Adrienne's blog}
Another recipe from Adrienne at "Taste The Joy" . It is quick and easy and has become a favorite.
Brown 1 lb hamburger and chopped onion
Add: large jar spaghetti sauce {I used Prego} and ½ C water
Spray crock pot with no stick spray and layer:
Meat sauce
Dry broken lasagna noodles
1/3 carton cottage cheese (1 lb size)
shredded mozzarella cheese
Repeat layers until ingredients are gone. (I usually do about 4-5 layers)
Sprinkle cheese on top last ½ hour.
Cook for 3-4 hours on low.
Serve with salad and french bread and you have a great meal!!