Four Foods on Friday #21

Yes, it is that time again. If you want to join in, make sure that you check out Fun, Crafts, and Recipes. This week’s questions are:

#1. What’s your favorite fruit and how do you like to eat it? Strawberries (wait is that a fruit?)
#2. What is the one spice in your kitchen you use more than any other? Garlic.
#3. Pudding. Instant, stovetop or premade? Instant and chocolate.
#4. Share a recipe using potatoes.

Slow Cooker Roast

Red Potatoes
Baby Carrots
1 pkg. of Onion Soup Mix
1 can of cream of mushroom soup

Turn your slow cooker to low. Put in roast. Cut up potatoes to whatever size you like and put them in the cooker. Put in a couple of handfuls of baby carrots. Put the onion soup mix and cream of mushroom soup on top. Let cook 6 – 8 hours, and you have your whole meal done.

Classic Lasagna

Classic Lasagna
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 8
  • 1 box (16 oz) lasagna noodles
  • 1 lb sweet Italian sausage
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ½ tsp crushed red pepper flakes
  • 2 eggs
  • 2 lbs ricotta cheese
  • 2 cups shredded mozzarella cheese (8 oz)
  • ¼ cup grated Parmesan cheese
  • 1 jar (48 oz) seasoned tomato sauce
  1. Preheat oven to 350 degrees F. Cook lasagna noodles as package directs; drain and rinse.
  2. Meanwhile, in a nonstick skillet, cook sausage and onion till brown. Drain fat. Stir in garlic and red pepper flakes. Remove from heat and set aside.
  3. In a large bowl, combine eggs, ricotta, mozzarella, Parmesan, and basil. Mix well.
  4. Spread a layer of tomato sauce in a 13 x 9 inch baking dish; top with a layer of noodles. Cover noodles with a layer of the cheese mixture; top with some sausage mixture. Cover with a layer of sauce. Repeat layering with noodles, cheese mixture, sausage mixture, and sauce. Top with final layer of noodles and sauce.
  5. Bake covered for 45 minutes. Uncover and bake about 15 minutes. Let stand for 5 minutes before serving.