1 pound Ground Beef
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Brown ground beef and drain. Spoon 1 cup of spaghetti sauce into bottom of 4 quart crock pot. Mix remaining sauce with beef. Place 2 uncooked lasagna noodles on sauce in crock pot. Spread 1/3 of meat mixture on top of noodles. Spread 3/4 cup cottage cheese over meat. Sprinkle 1/2 cup mozzarella cheese over cottage cheese. Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 cup mozzarella cheese. Place another layer of uncooked noodles, meat mixture, and mozzarella cheese. Sprinkle Parmesan cheese over top. Cook on low heat for 4 hours.
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
1 Green Onion *Optional
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.
1 pkg. frozen baby leaf spinach
1 Tbsp. olive oil
1/2 cup sliced mushrooms
1/2 tsp. garlic powder
1/2 tsp. salt
Pour frozen spinach in saucepan and cover with water. Place uncovered saucepan on stove top and bring to a boil. Boil for 3 minutes. Reduce heat, cover and simmer for 4 minutes. Drain. Place oil in a skillet. Place on stove top and heat on high until hot. Add mushrooms. Constantly stirring, saute mushrooms for 4 minutes. Drain. Add spinach, garlic powder and salt. Over medium heat, cook mixture until thoroughly heated.