Slow-Cooker Squash Lasagna

Slow-cooker Squash Lasagna

Here’s a new meatless meal that has won an entry into my recipe book:

Slow-cooker Squash Lasagna

Source: Real Simple

Ingredients

• 2 10- to 12-ounce packages frozen winter squash puree, thawed
• 1/8 teaspoon ground nutmeg
• 1 32-ounce container ricotta
• 1 5-ounce package baby spinach (6 cups)
• kosher salt and black pepper
• 12 lasagna noodles (about 3/4 of a 16-ounce box)
• 8 ounces mozzarella, grated (about 2 cups)
• green salad, for serving

Directions

1. In a medium bowl, mix the squash and nutmeg. In a second bowl, combine the ricotta, spinach, ½ teaspoon salt, and ¼ teaspoon pepper.
2. In the bottom of a 5- to 6-quart slow cooker, spread ½ cup of the squash mixture. Top with 3 of the lasagna noodles (breaking to fit), half the remaining squash mixture, 3 lasagna noodles, and half the ricotta mixture; repeat, ending with the ricotta mixture. Sprinkle with the mozzarella.
3. Cook on low, covered, until the noodles are tender, 3 to 4 hours. Serve with the green salad, if desired.

Gotta love anything that you just layer into a crockpot and leave for several hours.  This didn’t have any pre-cooking, not even the noodles!  Yum-yum!

Easy samosas

I didn’t intend this to be a cooking blog, but these were so easy and delicious that I wanted to share them.  My wonderful husband Dave is vegetarian (ovo/lacto/pesco which means he does eat eggs/dairy/fish), and I struggle to find quick and good non-meat dishes to put into rotation.  This one definitely made the cut.  They turned out really well even though I had to scramble to finish them to get Arden who woke early from her nap.

Easy samosas

 

Easy Samosas 

Source:  Real Simple

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 1/2 teaspoons curry powder
• Kosher salt and black pepper (I used table salt)
• 2 cups store-bought refrigerated mashed or frozen mashed potatoes, thawed (about 16 ounces) (I used Idahoan brand potato flakes)
• 1 10-ounce package frozen peas, thawed
• 1 15-ounce package refrigerated piecrusts
• 1 jar mango chutney (optional)
• (Sour cream or plain yogurt) This is my addition

Directions

1. Heat oven to 375° F. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Add the curry powder, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the potatoes and peas.
2. Unroll the piecrusts and cut each into 6 triangles. Place a heaping tablespoon of the potato mixture in the center of each piece. Gather the corners of the dough and pinch to form a point. Pinch the seams to seal. Transfer to a baking sheet.
3. Bake the samosas until golden, 22 to 25 minutes. Serve with the mango chutney and/or sour cream/plain yogurt if using.
   

I made these last week for the first time, and I already bought ingredients to make them again this week.  That good and easy!  I hope you enjoy as well!