I made to drop off at a friend's house. It made 9x13 plus an 8x8 pan. I left out the half and half. Dropping off a loaf of bread, salad and cookies to go with it.
https://www.tasteofhome.com/recipes/sausage-spinach-pasta-bake/print/ (https://www.tasteofhome.com/recipes/sausage-spinach-pasta-bake/print/)
That looks fabulous. I'm seriously in the mood for that. :thumbsup:
It was pretty good. I also used fresh baby spinach. I think the directions said cook it uncovered, but the cheese was a little hard so covered seems like a better bet and then take the foil off at the end.
Looks yummy. I feel like I have soooo many pasta recipes and some are similar, but this looks good to bring somewhere or make for someone who needs meals supplied.
Lasagna Soup in the Crock Pot
1 lb bulk Italian sausage, cooked and drained (I used pork, but would probably use turkey next time)
1 large onion, diced
5 cloves garlic, minced
1 T dried oregano
1 T dried basil
1/4 tsp pepper flakes
6 oz tomato paste
28 oz fire roasted tomatoes
2 bay leaves
6 C chicken broth
10 oz lasagna noodles broken into pieces
Ricotta and/or mozzarella cheese for topping
Combine all ingredients except lasagna noodles and cheese in slow cooker. Cover and cook on low for 6-7 hrs. During the last 30 minutes add uncooked pasta. Top with cheese and serve.
This was pretty good. I have typed the recipe as written in the cook book, but I was worried that the noodles were not going to be done enough by the end of 30 minutes so I tested one noodle early and I was right. So I ended up turning the crock pot up to high for the last 30 minutes. There was an occasionally chewy noodle, but I also put the entire box of noodles in because was was I going to do with leftover lasagna noodles. Based on that I should have increased the chicken broth to 8 cups and probably added another 6 oz of tomato paste. It was more like a stew than a soup. But it made a lot, so I froze some for when I need a meal for the kids at some point.