Author :chef ssentongo Geoffrey

1 : Slow-cooker Sausage Lasagna

Prep :40 min. Cook :3-1/2 hour + standing. Make = 8 servings

On especially cold winter days, families loves this dish with mild Italian sausage. I agree about the cold days, but I prefer a spicy sausage, which gives it a bit of kick.


* 1 pound minced meat

* 1 pound mild Italian sausage

* 3 garlic cloves, minced

* 1 ltr tomato sauce

* 1 kg diced tomatoes in sauce

* 1/2 cup water

* 1 tsp dried basil

* 1 tsp dried oregano

* 1 carton (15 ounces) is a recotta cheese

* 2 eggs, beaten

* 1/2 cup grated parmesan cheese

* 9 uncooked lasagna sheets

* 4 cups shredded mozzarella

Cooked lasagna sheets
Uncooked lasagna sheets


~ line sides of an ovel 6-qt, slow cooker with heavy-duty foil; cot foil with cooking spray. In sauce-pan, cook beef, sausage, onion and garlic over medium heat 8-10 minutes or until meat is cooked, breaking up beef and sausage into crumbles; stir in tomato sauce and tomatoes, water and herbs, heat through.

~ in a small bowl, mix recotta cheese, eggs and parmesan cheese. Spread 1-1/2 cups meat sauce onto bottom of prepared slow cooker. Layer with 3 lasagna sheets, 3/4 cup recotta mixture, 1 cup mozzarella cheese and 2 cups meat sauce. Repeat layers twice. Sprinkle with remaining mozzarella.

~ Cook, covered, on low 1-1/2 hour or until lasagna sheets are tender. Open and bake for 3 minutes or until cheese are browned. Remove from oven and let it stand for 15 minutes and serve.


Prep : 10 min. Cook : 1 hour. Makes 6 servings

Baked ziti

I don’t know any family that doesn’t have same crazy, hectic week nights. This slow-cooker baked ziti recipe are delicious, and easy fix.


* 1 pkt (15 ounces) ricotta cheese

* 1 egg, beaten

* 1 tsp dried basil

* 1/2 tsp crushed red pepper flakes (optional)

* 500g cooked tomato sauce

* 1 pkt 500g uncooked ziti ( or cooking it first for quick cooking)

* 1/4 cup water

* 2 cups shredded mozzarella cheese

* 1/4 cup minced fresh basil

* Grated parmesan cheese, optional

Uncooked ziti pasta


~ In a small bowl, stir together ricotta, egg, basil and if desired, red pepper flakes; set aside. Pour pasta sauce into a 5-qt, slow cooker. Evenly top sauce with pasta, pour water over the top. Drop heaping tablespoons of ricotta cheese mixture over pasta. Sprinkle with mozzarella.

~ Cover, cook on high until heated through and pasta is tender 1-11/2 hours or until its cooked. Open and bake for 2-3 minutes. Remove and top with parmesan cheese, fresh basil; then serve immediately.


This minestrone soup recipe is special to me because it’s one of the few dinners our entire restaurant dinners loves. And I feel good about serving it.


* 2 carrots, diced

* 2 celery ribs, chopped

* 1 medium onion, diced

* 2 tbsp olive oil

* 1 tbsp butter

* 2 cups water or broth

* 3 chopped tomatoes

* 1 can kidney beans, drained

* 1 can chickpeas, drained

* 1 cup shredded cabbage (optional) or mushrooms

* 1 cup elbow macaroni

* 5 tbsp grated parmesan cheese

* 1/2 tsp pepper

* 1 tbsp dried basil

Miss en place
Elbow macaroni in two types


~ In a large saucepan, saute the carrots, celery and onions in oil and butter until tender.

~ stir in tomatoes then pour in water or broth, add beans, chickpeas, cabbage, basil, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni, cook uncovered, 8-10 minutes or until macaroni and vegetables are tender.

~ Ladle soup into bowls. Sprinkle with cheese.

Can you freeze minestrone?

Before adding cheese, freeze cooled soup in freezer container.

Please, try this recipes and give me your thoughts by commenting and don’t forget to follow for more recipes like this every week.

Share to your friends. Thanks God bless, see you soon.

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