Happy Lasagna Day: Spinach Alfredo Lasagna

Spinach Alfredo Lasagna

HAPPY NATIONAL LASAGNA DAY EVERYONE.  I am sharing today one of my favorite Lasagna recipes to make.   I was delighted when I found this recipe for Spinach Alfredo Lasagna that was cooked in a slow cooker. In reading over the ingredients, the recipe sounded wonderful.  A hearty meat sauce, three different types of cheese, Alfredo sauce, spinach and pasta - all delicious.  This recipe was easy to prepare.  Everything is layered in your slow cooker.  You use no-cook lasagna noodles and your favorite jar of spaghetti sauce and Alfredo sauce.  What could be simpler.  Cook on low 4-5 hours and dinner is ready.  What a delicious dinner it is.  The family really enjoyed this dish.  The taste was delicious and everyone went back for seconds.  This is my new go to lasagna recipe.



Spinach Alfredo Lasagna
From Taste Of Home Simple and Delicious

Special Equipment:  Slow cooker

Ingredients:

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 jar (24 oz) spaghetti sauce
1 carton (15 oz) ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
1 package (8 oz) no-cook lasagna noodles
8 cups (32 oz) shredded part-skim mozzarella cheese
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 jar (15 oz) Alfredo sauce

Directions:

1. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until beef in no longer pink, breaking up beef into crumbles; drain.  Stir in spaghetti sauce.
2. In a small bowl, mix ricotta and Parmesan cheese, parsley and pepper.  Spread 1 cup meat mixture into an ungreased 5-or-6-quart slow cooker.  Arrange four noodles on top, breaking to fit; layer with half of the ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.

Cheese Mixture

Layer of Meat Sauce

Noodles

Cheese Mixture

Mozzarella Cheese

Meat Sauce

3. Top with four noodles, spinach, Alfredo sauce and 2 cups mozzarella cheese.  Continue layering with four noodles, remaining ricotta mixture, 2 cups mozzarella cheese and 1 cup meat mixture.  Add any remaining noodles; top with remaining meat mixture and mozzarella cheese.

Spinach

Alfredo Sauce

Cheese

4. Cook covered, on low 4-5 hours or until noodles are tender.

Delicious 

Makes 8 servings

Crock Pot: Shredded Beef In Bourbon Chiptole Sweet Sauce

I love shredded beef.  It is great to make sandwiches, sliders,  stuffed baked potatoes, or just eat it with some coleslaw and potato salad.  As it cooks in the slow cooker, the aroma permeates the house and gives you a nice warm and fuzzy feeling.   I can't explain it -it just does.   I really like what the bourbon and chiptole combination does.  The sauce is sweet and spicy but not too spicy.  Just enough to give it a nice zing.

This dish is cooked in a crock pot.  I love crock pot meals- you just put the ingredients in the pot, set the temperature, put on the lid and let it cook.  So easy:)    I just brown my roast and combine all of the remaining ingredients in a bowl.  The ingredients are stirred until combined well.  I then pour a little of the sauce in the bottom of the crock, place the roast on top of the sauce, and pour the remaining sauce over the roast.  Cover the crock pot and cook on low for 7.5 hours.  The beef is then removed from the crock pot, shredded, placed pack into the crock pot, mixed so the meat is coated with the sauce, and cooked for an additional 30 minutes.

The beef is ready to serve.  I served mine with  some Cole Slaw and Hot German Potato Salad. Enjoy:)

Shredded Beef in Bourbon Chiptole Sweet Sauce

Special Equipment: Crock Pot

Ingredients:

Olive oil

Pepper

1 (3 lb) beef eye of round roast

1 medium onion finely chopped

2 cloves garlic peeled and finely minced

1 ½ cups ketchup

3/4-cup beef broth
1/4 cup Bourbon

¼ cup honey

1/3 cup packed brown sugar

1/3-cup chili sauce
1 chipotle pepper in adobo sauce - minced

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

2-tablespoon spicy brown mustard

1 tablespoon lemon juice

1 tablespoon Worcheshire Sauce

1-teaspoon soy sauce

1-teaspoon liquid smoke

1-teaspoon celery seed

½ teaspoon chili powder

½ teaspoon pepper

Directions:

1. Heat olive oil in a large skillet. 

2. Pat the roast with a damp paper towel.  Sprinkle the roast with pepper.

3. Brown the roast on all sides in the skillet.  Set aside

4. Mix together all of the remaining ingredients.

5. Pour a small amount of the sauce in the bottom of the crock-pot.

6. Place the roast in the crock pot.  Pour the remaining sauce over the roast.

7. Cook on low for 7 1/2 hours.  

8. Remove the roast from the crock pot and place on a cutting board. 

9. Shred the beef with two forks and return the beef to the crock pot.

10. Cook for another 30 minutes.

11. Serve.

Serves 6