Slow Cooker Lasagna

I made this the other night and was pleasantly surprised at how good it was! A great way to have lasagna on a week night!

Ingredients:
1 lb Italian sausage
1 26 oz jar pasta sauce
3/4 cup water
12 no boil lasagna noodles
1 15 oz carton ricotta cheese
2 cups shredded Italian-blend cheeses
(I added 1 bag of chopped fresh spinach to this recipe... see below)

Prep:
Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray; set aside. In a large skillet cook sausage until brown. Drain off fat. At this point I added 1 bag of chopped fresh spinach and wilted it just before adding the pasta sauce. Stir in pasta sauce and water.

Place 1/2 cup of the meat mixture in the bottom of the prepared cooker. Layer 4 of the noodles on top of the meat mixture (break noodles to fit). Top with 1/3 of the ricotta cheese, 1/3 of the remaining meat mixture, and 1/3 of the cheese. Repeat layers 2 more times, starting with noodles and ending with meat mixture. Cover and chill the remaining cheese until ready to serve.

Cover and cook on low for 4-6 hours or high for 2-3 hours.

Turn off cooker. Sprinkle lasagna with remaining cheese. Let stand, covered, for 15 minutes before serving.

Debbie's Shower Cupcakes

Lemon Cupcakes with Cream Cheese Frosting
(makes 24 cupcakes)

For the Cake
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups buttermilk
4 large egg whites
1 1/2 cups sugar
lemon zest from two lemons
1 stick (8 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract

Getting Ready: Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray

To Make The Cake: Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
Cool on wire rack.

For the Cream Cheese Frosting:
2 (8) ounce package cream cheese, softened
1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined. Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in vanilla and lemon juice.

I used 1/2 of the frosting recipe mixed with one container of store-bought cream cheese frosting. To frost I used a plastic baggie with the corner cut, then topped each cupcake with a raspberry or blueberry. Yum!