Gluten Free Crockpot Lasagna

This lasagna is ridiculously good and easy.

Thank goodness for crockpots right!

I found the full recipe was too much for my little family (and crockpot) to handle so I made the sauce and split it in half.  Grated the cheese split in half.  Put both of the "leftovers" (cheeses and sauce) into separate baggies and then into a large bag labeled "Lasagna" and had another meal waiting in the freezer for another day.  I didn't freeze the cottage/ricotta cheese or the noodles.

I used the DeBoles brand Lasagna noodles and they worked really well.  Since they "no-cook" it cuts the down the prep time.  If you use cottage cheese only cook the lasagna for 3-3.5 hours otherwise the noodles will get really mushy.  If using ricotta cheese, cook for the 4-5 hours.  The lasagna is done when the noodles are pierced easily with a fork.

Gluten Free Crock Pot Lasagna

1/2 lb ground beef

1/2 lb sausage

(or 1 lb of either meat)

1/2 onion, chopped

1 cloves garlic, minced

1 can (29 oz) tomato sauce

1 cup water

1 can (6 oz) tomato paste

1 t. dried oregano

8 oz package Gluten Free Lasagna noodles

4 cups shredded mozzarella cheese

1 1/2 cups ricotta cheese or cottage cheese

1/2 cup grated Parmesan cheese

1 t. salt

In a skillet, cook meat, onion, and garlic over medium heat until meat is no longer pink; drain.  Add the tomato sauce, water, tomato paste, salt and oregano; mix well. 

(If freezing, put sauce into containers or baggies.  When ready to use, defrost and continue with the next step)

Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker.  Arrange 1/3 of the noodles over sauce (breaking noodles if necessary).  Combines the cheeses and then spoon 1/3 of the mixture over noodles.  Repeat layers twice.  Top with remaining meat sauce.  Cover and cook on low for 4-5 hours (shorter time if using cottage cheese) or until noodles are tender.

Olive Garden's Zuppa Toscana Soup

I was told this is the Olive Garden Zuppa Toscana soup recipe.

Authentic or not, wow, it was good!

Be sure to use mild sausage and if you don't want it too spicy, half the amount of crushed red pepper. This soup has some zing to it!

Also I halved the recipe, it makes a lot.

Excellent with bread sticks!

(I just make a pizza crust, bake it with a little drizzle of olive oil and Parmesan cheese and cut into thin strips.)

Buon appetito!

Olive Garden® Zuppa Toscana

Makes: 6-8 servings
INGREDIENTS

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approximately 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!