Crock Pot Lasagna Recipe

Though each one of us has their very own unique ways of preparing lasagna, the one thing we all share in common is our love for crock pot lasagna. Basically, this is because crock pot lasagna requires minimal effort, no manual attendance and most importantly, brings out the best flavors. Here's a good example of an easy to adopt crock pot lasagna recipe:


  1.  18 ruffle edged lasagna noodles
  2.  Two pounds of Italian sausages - with their casings removed
  3.  Two cups of water
  4.  Two jars of tomato sauce
  5.  Two tablespoons of flat fresh leaf parsley that've been chopped
  6.  Two ounces of finely grated Parmesan cheese
  7.  One and a half pounds of grated mozzarella cheese
  8.  One pound of whole milk ricotta cheese
  9.  A tablespoon of olive oil
  10.  Thinly sliced fresh basil
  11.  Kosher salt
  12.  Freshly ground pepper


Start by heating a skillet over medium heat, warming olive oil and adding Italian sausages. As they continue cooking, use a wooden spoon to break up any large chunks into smaller ones. Then, wait for them to turn brown or, let them cook for 10-12 minutes. Proceed to add in two cups of water and tomato sauce and, give them a few more minutes to simmer. When ready, remove from heat and transfer to a large bowl.

Take another bowl and add ricotta cheese followed by parsley and then salt and pepper. Mix thoroughly and set aside.

On the bottom of the slow cooker's insert, spread a thin layer of sauce mixture and cover it with one layer of uncooked lasagna. To make it easier for them to fit, break accordingly. Then, spread a thin layer of your ricotta mixture over these noodles. Repeat this procedure as you go about adding the remaining lasagna noodles. When done, top with the remaining sauce mixture and sprinkle a quarter and one cup of Parmesan and mozzarella cheese respectfully.

Next, transfer the insert into the base of a slow-cooker and cover it. Adjust to low setting and leave it to cook till all noodles become cooked through and tender. On average, this takes 5-6 hours.

Final Preparation:

Once your lasagna is ready, sprinkle a little of the mozzarella cheese on top and let it stand for 10 minutes or till all cheese melts.

Alternatively, you may transfer the crock pot's insert to the oven and let it broil for seven minutes or till the cheese turns golden brown and bubbly.



Let the lasagna sit for 20 minutes before it gets served. You should also take time to cut it into pieces as well as garnish it with herbs, preferably basil.


This crock pot lasagna recipe is highly praised for it saves on time (one doesn't have to be physically present to monitor the cooking) and, it always gives you lasagna that's full of flavor and nutrients.


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Chicken and Brisket Brunswick Stew for Freezing

Chicken and brisket Brunswick stew is not just a southerner's or invalid's favorite dish but, the perfect delicacy for anyone who loves enjoying a hearty and satisfactory stew. The best thing about this stew is that it can be frozen thus, gives one a chance to continue enjoying it long after it has been cooked.


To make 16 cups of chicken and brisket Brunswick stew, you'll need:

  1.  Two pounds of boned and skinned chicken breasts
  2.  Two chopped onions
  3.  Two minced garlic cloves
  4.  One pound of chopped barbecued beef brisket
  5.  One bottle of chili sauce
  6.  One and a half teaspoons of beef soup base
  7.  One package of frozen whole kernel corn
  8.  One tablespoon of vegetable oil
  9.  One can of fire roasted crushed tomatoes
  10.  One package of frozen then thawed cream style corn
  11.  A package of frozen baby lima beans
  12.  One tablespoon of brown sugar
  13.  A tablespoon of fresh lemon juice
  14.  A tablespoon of Worcestershire sauce
  15.  A tablespoon of yellow mustard
  16.  Half a teaspoon of coarsely grated black pepper
  17.  Hot sauce


Over medium high heat, sauté the onions and garlic in hot oil (in a Dutch oven) till tender or for 3-5 minutes. Then, mix two cups of water with beef base and once fully mixed, add to Dutch oven. Next, stir in chicken breasts followed by crushed tomatoes, kernel corn, cream-style corn, lima beans, chili sauce, brown sugar, yellow mustard, Worcestershire sauce and ground pepper. Bring them to boil before covering the oven and reducing heat to low. You should allocate them two to three more hours to simmer. Throughout this time, you should keep on stirring - occasionally (after every 15 or 30 minutes). As you go about stirring, sample its taste and if necessary, adjust the seasonings. If the stew becomes too thick, add more water (after all, you are making stew, not soup).

After the two hours, uncover and use two forks to shred chicken into smaller pieces. Then, add brisket followed by lemon juice.

Once again, cover Dutch oven and let your stew cook for 10 more minutes.


This stew is best served while still hot and with hot sauce.

If you want to reserve some for later, you can choose to refrigerate it (for not more than three days) or freeze it (for a month).

Chicken Stew

How to freeze your chicken and brisket brunswick stew:

Place the Dutch oven containing your stew in a bath of ice water and stir continuously. This way, the stew will cool faster. Next, place zip-top bags on a bowl and pour stew into each of them using a ladle. Before sealing, make sure that you get rid of excess air. It's also important that you label and date each bag.

Next, freeze them by first laying them flat and on a single layer and once frozen, stack them so as to save on space.


Though this stew requires a lot of cooking time, it enables you to continue enjoying it long after it has been cooked. This is due to its ability to remain fresh for up to one month - if preserved properly.


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Breakfast Sandwiches: Homemade Crowd Pleasers

Breakfast Sandwiches

You may be familiar with the breakfast sandwiches offered at your local fast food joint, but nothing beats a home-cooked meal. The recipe below is for a delicious bacon/sausage, egg, and cheddar cheese breakfast sandwich that everyone can enjoy. I make my breakfast sandwiches using everything bagels but feel free to substitute these for plain bagels, croissants, English muffins, Texas toast, or any type of bread you prefer.


Bacon/ Sausage, Egg and Cheese

What you will need (makes 4 sandwiches):

1 lb. bacon or sausage (links or patties)                4 Extra-large eggs

4 slices Cheddar Cheese.                                          4 Everything Bagels

1 large frying pan                                                     1 Grill weight (optional)

2 teaspoons vegetable oil                                        1 Spatula

Salt                                                                              black pepper



  1. Set frying pan on stovetop over medium heat.
  2. When hot, put 8 strips of bacon/ 4 sausage patties/ 8 sausage links in pan.
  3. If cooking bacon or sausage, I recommend allowing the meat to cook at least 4 minutes on each side. However if you like your meat more cooked, adjust the timing accordingly.
  4. Once cooked, remove bacon/sausage from frying pan.
  5. Next, slice bagels into 2 halves (tops & bottoms). Place 4 halves (2 tops & 2 bottoms) in frying pan, allowing bread to absorb some of the leftover bacon/sausage grease. If you have a grill weight, place weight on two of the bagel tops. Wait 25 seconds and place weight on remaining two bagels. Wait another 25 seconds and remove all bagel halves from frying pan.
  6. If you do not have a grill weight, use a spatula to press down on the bagel halves individually. When they are golden brown, remove from frying pan.
  7. Repeat steps 5 & 6 for remaining bagel halves.
  8. Once all bagel halves are removed, put 2 teaspoons of vegetable oil in frying pan.
  9. Crack a total of 4 eggs in frying pan. Once the egg white turns a solid white color, use spatula to flip eggs. Cook to desired consistency, I prefer mine over-medium.
  10. Remove eggs from pan placing them 4 bagel half bottoms. Immediately place 1 slice of cheddar cheese on top of egg. Sprinkle salt and pepper as desired over egg and cheese. Then, place 2 pieces of bacon/1 sausage patty/2 sausage links on top of the cheddar cheese.
  11. Cover with bagel half top.
  12. Let cool 45 seconds before serving. Enjoy!


While this recipe is strictly meat, eggs, cheese, and bread, feel free to add your favorite vegetables to suit your palate. I recommend using spinach (either raw or cooked), tomatoes (raw or cooked), avocado, and onions. Feel free to experiment with different vegetables to find a unique breakfast sandwich that you love.