Summer cooking and more journal pages

If you're anything like us you don't like to cook when the weather is hot.  Jack (the resident cook) cobbled this together using our favourite lasagna recipie and the slow cooker.  It turned out really good so I thought some of you might like to try it too.

Jack's Slow Cooker Lasagna

2 lbs. ground beef, browned & drained

3 cups diced onion

1 cup sliced mushrooms (canned or fresh)

5 cloves garlic, minced

1 can pasta sauce

1 c. red wine or beef stock
2 tsp. Italian seasoning
1 3/4 c. cottage cheese
1 3/4 c. either mozzarella or tex-mex mix cheese
2 T. parsley (he used dried)
1 egg
6 lasagna noodles, uncooked
3 T. parmesan cheese
1/2 c. mozzarella cheese

Saute onions, mushrooms & garlic and combine with ground beef, pasta sauce, red wine.  Add spices and set aside.  Combine cottage cheese, 1 3/4 c. mozz. or tex-mex cheese, beaten egg and parsley.  Set aside.

Spoon 2 c. meat sauce into slow cooker.  Top with a layer of noodles (broken to fit), layer of cheese mixture, and then meat sauce.  Repeat layers, ending with meat sauce.  Cover & cook on LOW for 4/12 hours.  Turn off slow cooker about 20 mins. before serving.  Sprinkle with 3 T. parmesan and 1/2 c. mozz. about 10 mins. before serving.  Enjoy!

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More of the pages the girls did in the journal for Shudayra....