Lazy Ravioli Lasagna

Lazy lasagna
Ingredients 
Your favorite ravioli or pierogi 
Your favorite tomato sauce 
4 cups of your favorite shredded cheese
Directions 
Just like lasagna start doing layers sauce, pasta, cheese and repeat till all done. Bake at 350° for 35 min or until the pasta is done and sauce is bubbling and cheese is melted.

Picture and Recipe courtesy of Yanni Hurt  

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lasagna

2 containers (15 ounces each) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
2 eggs
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Parsley Flakes
1/2 teaspoon salt
1/4 teaspoon Black Pepper, Ground
1 jar (26 ounces) marinara or other pasta sauce
1/2 cup water
9 uncooked lasagna noodles
1/4 cup grated Parmesan cheese

Directions

15 mins
Prep time
1 hr 
Cook time

Preheat oven to 350°F. 

Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, eggs, garlic powder, Italian seasoning, parsley, salt and pepper in large bowl until well blended. 

Pour marinara sauce into medium bowl. Pour water into empty jar; cover and shake well. Add to marinara sauce; mix well.
Spread about 1 cup of the sauce on the bottom of 13x9-inch baking dish. 

Top with 3 of the lasagna noodles. Spread 1/2 of the cheese mixture over noodles. Repeat sauce, noodles and cheese layer once. 

Top with remaining noodles and sauce, making sure to cover noodles with sauce. Sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. 

Cover with foil.


Bake 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 15 minutes before cutting. Serve with additional marinara sauce, if desired.

Cooking tip

Substitution Tip: Prepare as directed, using 1 tablespoon  Crushed Garlic made from Fresh Garlic in place of the Garlic Powder.

Make Ahead:   Prepare lasagna a day ahead as directed up to Step 2. Refrigerate until ready to bake.  Remove from refrigerator. Let stand at room temperature while preheating oven.  Bake as directed.

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New Potatoes Oven Recipe

Preheat oven 375*
Scrub 1 1/2 to 2 lbs new white or red potatoes
Cut into 4ths (do not peel)
Place into a small greased, casserole dish cut up 2 to 3 Tablespoons butter and arrange over top potatoes
Sprinkle 1 Tablespoon, Italian Seasoning or 1 Tablespoon parsley over potatoes
Sprinkle 1 Tablespoon minced garlic over potatoes
5 or 6 strips of your favorite Bacon
Bake 375 for 10 minutes, uncovered, turn potatoes over and continue to cook for 1 hour uncovered

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Crockpot Curried Sausages

Curried Sausages Recipe

1 tablespoon of cooking oil
1 onion, diced
4 cloves of garlic, crushed
8 Pork or Beef Italian sausages, quartered
2 tablespoons of curry powder
2 tablespoons of smoked paprika
2 tablespoons of flour
1 tablespoon of Worcestershire sauce
1 can of diced tomatoes
1 glass of water, more or less
1 pinch ea. Dried/fresh herbs,  oregano and fresh rosemary
Salt and pepper

Sauté the onion in the oil until softened, add the garlic and sausages and cook until browned abit. Add the curry powder, paprika, herbs and flour, cook for a minute or two. Add the Worcestershire sauce, tomatoes and water and bring to the boil. Season well. Transfer to the slow cooker and cook on low for 4-8 hours (I did 8 hours because I was out of the house, but 4 hours is plenty).

I added vegetables - carrot, celery and zucchini when I added everything into the crockpot and it cooked down well. 1/2 pound of frozen spinach and half a cup of frozen peas in the final 20mins (while the mashed potatoes was in progress).

**This would go well with rice, pasta or mashed potatoes. Add as many or as little vegetables as you like

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Homemade Meat Lovers Pizza

Ingredients



Dough

    2 1/4 teaspoons active dry yeast
    1/2 teaspoon brown sugar
    1 1/2 cups warm water (110 degrees F/45 degrees C)
    1 teaspoon salt
    2 tablespoons olive oil
    3 1/3 cups all-purpose flour
    1 Tablespoon Italian Seasoning
    1 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 cup grated Parmesan cheese
    Dried oregano

Sauce

    1 cup prepared marinara, or spaghetti sauce
  
Toppings
  
    Pepperoni
    Italian sausage cooked and crumbled
    Bacon


    Ham
    Ground beef cooked and crumbled
    Mozzarella Cheese 2 cups

Directions

    In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

    Stir the salt, Italian seasoning, garlic powder, onion powder, Parmesan cheese and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

    Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled in size,  this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Spread sauce over the dough leaving a half inch ring around the outside. Add all toppings except for the pepperoni. Cover with cheese and layer pepperoni on top. Sprinkle with dried oregano.

    Preheat oven to 425 degrees F. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

    Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. Remove pizza from oven and allow cool for a few minutes before slicing. Serve hot and enjoy.

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Garlic Bread

This is a simple crusty garlic bread. Make and serve with any Italian pasta dish or serve with marinara sauce as a snack.

 Ingredients

• Garlic smashed and minced 3 to 4 cloves (use more or less to your taste)
• Butter - 1/2 - 1 cup
• Parmesan Cheese (finely grated or powdered) - 1/4 cup
• Bread of your choice - 1 loaf french baguette
• Fresh or dried parsley - few

Method

• Mix garlic, butter & cheese together. Add salt if needed. You may not need salt if the butter is already salted.
• Split the loaf length ways down the middle and cut into 3 or 4 inch sections. Spread the butter mixture over the bread.
• Preheat the oven at 350 degrees Fahrenheit. Prepare the tray by spraying with some oil. Arrange the bread on the tray & sprinkle some parsley leaves.
• Bake the bread until it becomes golden color. 
• Serve hot 

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Cheese Ravioli

Ravioli Dough:
 2 cups all-purpose flour
 1 pinch salt
 1 teaspoon olive oil
 2 eggs
 1 1/2 tablespoons water

Ravioli Filling:
 1 (8 ounce) container ricotta cheese
 1 (4 ounce) package cream cheese, softened
 1/2 cup shredded mozzarella cheese
 1/2 cup provolone cheese, shredded

1 1/2 teaspoons dried parsley

• 1 egg
• 1 teaspoon water
• Bring pot of water to rolling boil, boil on high until al dente
•   

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Baked Ziti

Mom's Easy Baked Ziti

 

Print

Cook time

30 mins

Total time

30 mins

 

Author:Divas Can Cook

Serves:10

Ingredients

• 1 lb. ziti noodles, prepared ( a little under al dente.)
• 1 lb. ground breakfast sausage (I used Jennie' O turkey)
• ½ cup pepperoni, diced (I used turkey)
• 3 oz Italian sausage, diced (I used Archer Farms Italian chicken sausage)
• ½ cup onions, diced
• 3 garlic cloves, minced
• 1 Tablespoon Italian seasoning
• 14.5 oz can basil, garlic & oregano diced tomatoes ( I used Hunts)
• 12.5 oz homestyle Marinara sauce (I used Mezzetta Napa Valley Bistro)
• 12.5 oz Three Cheese Spaghetti sauce (I used Bertolli)
• 1 egg
• ½ cup ricotta cheese
• ½ cup cottage cheese
• 3 cups Italian cheese blend, shredded, divided (I used Sarengto's 6 cheese Italian which is smoked Parmesan, mozzarella, asiago, fontina, Romano & Provolone)
• 1 cup mixed cheddar cheeses, shredded ( I used Kraft's Triple Cheddar blend)
• 3 oz smoked gouda cheese, sliced thin
• Fresh basil, chopped

Instructions

1. Preheat oven to 375 F.
2. Prepare the ziti according to package, except cook it a little under al dente.
3. Rinse with cold water to cool noodles, drain and set aside.
4. In a large deep skillet, brown the meat over medium heat.
5. Add onions, garlic, and Italian seasoning and cook until onions are slightly tender.
6. Drain the fat and return to heat
7. Stir in the diced tomatoes, marinara sauce and spaghetti sauce.
8. Reserve a cup of meat sauce for later use.
9. Bring sauce mixture to a light boil, reduce heat, cover and simmer for about 20 minutes.
10. In large bowl stir together beaten egg, ricotta cheese, cottage cheese, 1-2 tablespoons fresh basil and 1½ cups of Italian blend cheese.
11. Toss in the noodles and stir gently until noodles are coated.
12. Add in the reserved cup of cooled meat sauce.
13. In a 9x13 casserole dish spread out a thin layer of meat sauce.
14. Top with half of the noodle mixture.
15. Next layer on half of the meat mixture.
16. Sprinkle with the mixed cheddar cheeses and then lay on the slices of smoked gouda.
17. Top with the remaining noodle mixture and remaining meat sauce .
18. Top with remaining Italian cheese blend.
19. Bakefor 25-30 minutes or until cheese is melted and bubbly!
20. Garnish with lots of chopped fresh basil.
21. Let baked ziti sit before serving.
22. Enjoy

####################################################
This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

###################################################
Read Morehttp://divascancook.com/easy-baked-ziti-recipe-italian-sausage/

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PIZZA RUSTICA Also known as Pizza Chiene

(PIZZA RUSTICA) http://michelescicolone.com/ By Michele Scicolone
Also known as Pizza Chiene, this Easter pie is full of cheese and meats. (PIZZA CHIENE)

Makes 12 servings
Crust
4 cups unbleached all-purpose flour

1 1/2 teaspoons salt

1/2 cup solid vegetable shortening

1/2 cup unsalted butter, chilled and cut into pieces

2 large eggs, beaten

3 to 4 tablespoons ice water

Filling

8 ounces sweet Italian sausage, casings removed

3 large eggs, lightly beaten

1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

2 pounds whole or part-skim ricotta, drained overnight

8 ounces fresh mozzarella, cut into small dice

4 ounces prosciutto, cut into small dice

4 ounces cooked ham, cut into small dice

4 ounces sopressata, cut into small dice

Glaze

1 egg, lightly beaten

1. Prepare the crust: Combine the flour and salt in a bowl. Cut in the shortening and butter with a pastry blender or fork until the mixture resembles large crumbs. Add the eggs and stir until a soft dough forms. Scoop up some of the mixture with your hand and rapidly squeeze it until it holds together. Repeat with the rest of the dough until the ingredients hold together and can be formed into a smooth ball. If the mixture seems too dry and crumbly, add a little ice water. Gather the dough into two disks, one three times as large as the other. Wrap each disk in plastic wrap. Refrigerate 1 hour up to overnight.

2. To make the filling, cook the sausage meat in a small skillet over medium heat, stirring occasionally, until no longer pink, about 10 minutes. Remove the meat with a slotted spoon. Chop the meat on a board.

3. In a large bowl, beat the eggs and Parmigiano until well blended. Stir in the ricotta, sausage meat, mozzarella, and diced meats.

4. Place the oven rack in the lower third of the oven. Preheat the oven to 375°F. On a lightly floured surface with a floured rolling pin, roll out the large piece of dough to form a 14-inch circle. Drape the dough over the rolling pin. Transfer the dough to a 9-inch springform pan, pressing it smoothly against the bottom and up the sides of the pan. Scrape the filling into the pan.

5. Roll out the remaining piece of dough into a 9-inch circle. With a fluted pastry wheel, cut the dough into 1/2-inch strips. Place half the strips 1 inch apart over the filling. Turn the pan a quarter of the way around and place the remaining strips on top, forming a lattice pattern. Pinch the edges of the top and bottom layers of dough together to seal. Brush the dough with the egg glaze.

6. Bake the pie 1 to 1-1/4 hours or until the crust is golden and the filling is puffed. Cool the pie in the pan on a wire rack for 10 minutes. Remove the sides of the pan and let cool completely. Serve warm or at room temperature. Cover tightly and store in the refrigerator up to 3 days.

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Lasagna Cups

Lasagna Cups

yield: 12 CUPS

prep time: 1 HOUR

cook time: 1 HOUR

total time: 2 HOURS

INGREDIENTS:

for the sauce-
2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped
1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste

for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg

21 lasagne pasta sheets

DIRECTIONS:

For the sauce- heat olive oil over medium heat and saute onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.

For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.

For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.

For assembly- Preheat oven to 350 degrees. Line 12 jumbo muffin tins with squares of parchment paper. If they don't stay in on their own, that's ok--the pasta will help with that. Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup {#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce {#2}. Top pasta sheet with a generous tablespoon of sauce {#3} and then a generous tablespoon of cheese filling {#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles. Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese. Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.

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This delicious recipe brought to you by LAUREN'S LATEST
http://www.laurenslatest.com/lasagna-cups/

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Wonderful Lasagna

              Ingredients 

1 container (32 oz.)  

1  egg

1 jar (28 oz.)  spaghetti sauce, divided

9  lasagna noodles, uncooked, divided

4 cups (16 oz.)  shredded POLLY-O Fresh Mozzarella Cheese, any variety, divided

1/4 cup  

make it

MIX ricotta cheese and egg until well blended.

LAYER about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish. Repeat layers once. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil.

BAKE at 350°F for 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb. ground beef, cooked, drained, to sauce.

E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg. (10 oz. each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp. dried oregano leaves to ricotta cheese mixture.

E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Layer 1/2 of the vegetables at a time with remaining ingredients as directed.

52520 Thanks to our good friends at kraft recipes

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Cannelloni Recipe

Cannelloni 

https://www.facebook.com/foodgasmsrecipes

Ingredients

2 Tbsp 100% Organic Extra virgin olive oil

2-lb 800 g Browse for fresh pasta

12 oz-300 g Ricotta

2 eggs

10 oz-250 g Scamorza

parsley

2 ½lb-1 kg Ragù

3 oz-80 g Parmigiano Reggiano

salt

black pepper

Preparation

Cut the pasta into squares of about 12 cm.

In a bowl prepare the filling, cut scamorza into cubes, then add ricotta and eggs and stir. 

Mix in half of the Parmigiano and chopped parsley then salt, pepper and work the mixture
 until it is homogenous.

Bake the squares of pasta in salted water with a tablespoon of extra virgin olive oil. Drain al

 dente and place well apart on a damp cloth.

Place a tablespoon of filling on all the squares and roll tube.

Distribute on the bottom of a baking dish a ladle of ragù and put cannelloni then cover with

ragù and parmigiano.


Bake in preheated oven at 190 ° C / 380 ° F for about 20 min.

Let stand 5 min before serving.

For more delicious recipes click here

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NO DOUGH PIZZA

NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!

Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese

Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder

Preheat oven to 350.

Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.

Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.

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Miss Anna's Delicious chicken pasta

Whole wheat pasta
1/2 lb chicken breast
2 cups chicken broth
Red bell pepper
Half a small white onion
One tomato
2 cloves of garlic
tsp basil
tsp oregano
Salt pepper to taste
2Tablesoons olive oil
Boil pasta till almost done still a little stiff.
Sweat garlic bell pepper and onion about 4 min.
Add chicken and all spices cook till no longer pink.
Add in pasta and 1/2 cup of boiling water and chicken broth. Cook till pasta is done.
(I didn't have these but you could add zucchini and mushrooms)
Serve with a nice glass of wine

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Le Cordon Bleu lasagna..

Ingredients

• 2 eggs, lightly beaten

• 1 carton (15 ounces) ricotta cheese

• 1 cup (8 ounces) 4% cottage cheese

• 1/2 cup grated Parmesan cheese

• 1/4 cup plus 2 tablespoons minced fresh parsley, divided

• 1 jar (15 ounces) Ragú® Roasted Garlic

• 2 cups cubed cooked chicken

• 2 cups cubed cooked ham

• 1/4 teaspoon garlic powder

• 6 lasagna noodles, cooked and drained

• 2 cups (8 ounces) shredded part-skim mozzarella cheese

• 1 cup (4 ounces) shredded Swiss cheese

Directions

1. Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder.
2. Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.
3. Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160°. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately. Yield: 12 servings.

Read 

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Shrimp & Garlic Pasta

Shrimp & Garlic Pasta


1 pound shrimp, cleaned ( I like wild gulf shrimp )


3 -4 slices bacon cooked ( I cooked in micro 1.5 min )


2 TBS olive oil


2 TBS butter


1 box thin speg.do not over cook ( I used half a box for the 2 of us)


6-8 cloves garlic ( run through garlic press)


spices ( I used salt ,pepper , garlic & herb,lemon & herb, parsley)


Cook pasta, 


gently heat oil , butter and garlic & add seasonings in lg skillet


Add the cooked bacon


Add shrimp & cook 3 - 5 min.


Add drained hot pasta and toss.

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Shrimp Scampi

Shrimp Scampi 


1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped...
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:
1 Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3 Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4 Add white wine, and lemon juice.
5 Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6 Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7 Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8 Sprinkle with grated Parmesan Cheese

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Worlds Best Lasagna

Ingredients: 

1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley
1/2 cup grated parmesan cheese
1 lb mozzarella cheese, divided
12 -15 lasagna noodles

Directions:

1
Brown ground beef, Italian sausage, onion and garlic.
2
Add salt and next 5 ingredients; stirring until well mixed.
3
Simmer 1 hour.
4
Cook lasagna noodles according to package directions; drain and set aside.
5
Spray a 13 x 9" baking pan with cooking spray.
6
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7
Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
8
Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

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Crock Pot Lasagna

Ingredients: 

1 lb lean ground beef
1 onion, chopped
2 garlic cloves, smashed
1 (28 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
12 ounces cottage cheese (we like 2%)
1/2 cup grated Parmesan cheese
12 ounces lasagna noodles, uncooked
16 ounces shredded mozzarella cheese

Directions:

1 Brown ground beef, onion and garlic in fry pan.
2 Add tomato sauce, tomato paste, salt and oregano.
3 Cook long enough to get it warm.
4 Spoon a layer of meat sauce onto the bottom of the slow cooker.
5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
6 Repeat with sauce, noodles and cheeses until all are used up.
7 Cover and cook on low for 4 to 5 hours.

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