Crock Pot Lasagna

I would have brought this recipe to September's lunch bunch - but a new baby kept me home. :) My sister-in-law shared this recipe with me.

Crock Pot Lasagna
1 lb. ground beef
1- 26-28oz. jar pasta sauce
1- 8 oz. can tomato sauce
1- 16 oz. Alfredo sauce
3 C. shredded mozzarella cheese
¼ C. grated Parmesan cheese
½ package no-boil lasagna noodles

Instructions:
-Brown ground beef and drain.
-Spray crock-pot with non-stick cooking spray.
-Spread ¾ C. pasta sauce in bottom.
-Stir remaining pasta sauce and tomato sauce into ground beef.
-Layer 3 lasagna noodles over sauce, breaking noodles as necessary.
-Top with 1/3 of Alfredo sauce, spreading evenly.
-Sprinkle 1 C. mozzarella cheese.
-Top with 1/3 of the ground beef mixture, spreading evenly.
-Repeat layering twice, using 2 lasagna noodles in last layer.
-Sprinkle Parmesan cheese on top.
-Cover and cook on low for 3 ½ to 4 ½ hours.

Pastina with Peas

Pastina with Peas

8 oz. little pasta shells
1 cup chicken stock
1 cup frozen peas
½ cup (4 oz) fat free cream cheese, room temp.
1-2 cups of mozzarella cheese
½ cup parmesan cheese
Optional:
Garlic
Italian Seasonings
Directions
Bring a large pot of water to boil over high heat. Add the pasta and cook about 12 minutes or until done. Drain the water.
While the pasta is cooking, heat the chicken stock and the peas to thaw them out.
Once the pasta is done and the water has been drained, add the chicken stock with the peas to the pasta.
Then add all of the cheeses. Stir over low heat until all of the cheese is melted and it forms a sauce.
Add Italian seasonings and garlic to taste
Transfer to a large bowl and serve.