Foodie FriYAY: Crockpot Lasagna (gone slightly wrong)

So earlier this week, I attempted a lasagna roll recipe that would cook in the crock pot. It didn’t go as planned, but I did make instead just a lasagna bake in a crock pot. Here’s the journey.

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This is 100% the last time you’ll see this pot. It went up in flames not too long after this picture. But anyway, boil some water, add some seasoning and oil, break your lasagna in half (both in how much is in the 1 lb box, and in length, like you might do for spaghetti and kids), and cook to the box’s demands.

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While you have your lasagna noodles cooking, chop up any veggies (I KNOW TOMATO IS A FRUIT….DRINK KETCHUP THEN AS A SMOOTHIE THEN. DO IT.) and cook your protein of choice (or not…I’m not in charge of you).

While you’re at it, pour a drink. Because this is where it went ALL WRONG FOR ME, so it may do the same for you. If it goes wrong, you have a drink. If it goes right, you have a drink.

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I don’t like broadcasting failures, so here’s what happened after things went wrong, and I just went f*ck it and changed it into a casserole dish before I burned the whole place down with the pot that caught fire (YES I KNOW HALF OF IT WAS MY FAULT, FOR CATCHING ON FIRE lol, don’t judge me haha).

I took the lasagna noodles, layered it, put riocotta cheese, then my veggies, then my meat, and repeated the process until I ran out of it all. It became like 3 good layers. Oh, add sauce as you wish as well.

After it looks something like this, finish the sauce and add shredded cheese. I took a 3 cheese Italian blend. Make it look like this:

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Then, for about 45 minutes to an hour (depending on how your crock pot handles the high setting, and how crispy you like that top layer of cheese), cook it on high.

Serve like you would regular lasagna, and save the rest (if you have any).

This can serve 2 people for 2-5 meals, depending on hunger levels, and what it’s paired with (salad, dessert, other sides), so take that as you will.

Have you tried a crock pot lasagna dish? How did you like it? Did you do anything different than I did? Share with me, so I can try it as well!

If you have any tips to do the little rolls, TELL ME YOUR WAYS below.

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Foodie Fridays: Sauerkraut and Applesauce Pulled Pork

Welcome to Foodie Fridays, where I share a new recipe I’ve tried recently. Most of them are Pinterest finds, or inspired by one of those viral videos. Sometimes, it might be a collab with my dad (if we remember what we created/put in it).

To start off this series, I made a mild pulled pork recipe in the crock pot earlier this week. It’s super kid friendly, and is an easy way to introduce sauerkraut to them, as it’s not as bold of a taste.

Why did I make this, when St Patrick’s day was last weekend? Well because I had other plans, and my guy has been battling the stomach bug that’s been floating around. I even had to cancel his dentist appointment, because of it.

Okay, so I don’t land up like those food bloggers (no shame, but you know what I’m talking about), let’s get into the recipe, so you can get to cooking and eating yourself! This is too easy to prep, plus it’s crockpot, so you can leave it on low for the workday, or put it on high, to have something easy to meal prep, while you meal prep other things. Or you can just go to sleep at 3 am, and wake up to lunch.

All it needs, is a decent sized pork roast for your family’s size, a can of sauerkraut (even for the larger families…for 2 people plus leftovers, I used about half, and I have generous leftovers), and all the applesauce (okay, like 2 cans or small jars).

Throw it all in the crockpot, for 8 hours on low, shred, put the pork back in the juices, and let it soak up for about 10 more minutes, with a tablespoon or so of butter, and serve. Make it with mashed potatoes, a veggie mix, or whatever else. I’m sure putting it on a bun with swiss cheese would be great too, to use the leftovers.