Tuesday, August 6, 2013

Guest Blogger~ Rants from My Crazy Kitchen

Good morning! Today, my good friend Bernadette, from Rants from My Crazy Kitchen, will be sharing an awesome recipe with all of you. I hope you enjoy!


Hi, everybody! I am Bernadette from Rants From My Crazy Kitchen and My Crazy Kitchen on Facebook. I am a married, stay-at-home mom to a 4 year old girl. I love to cook, but don't always have enough time to try the recipes I would like to. My recipes are a mix of different things, I don't stick to one type of cooking. I'm not much of a baker, though, but I am working on that! Cindy and I have been friend's on Facebook for a while, and a few weeks back her Bacon-Mozzarella Accordion Style Garlic Bread caught my eye and I obsessed about it for days before I could FINALLY make it with this lasagna! Here is what mine looked like:


I only changed her recipe by increasing it and substituting 2 Tbsp chopped chives for the green onions. I have this weird thing were I can never remember to buy green onions. I used more bacon, also, because otherwise there only would have been two pieces of bacon left in the package, and that's just not right! We LOVED it!!

Now, the lasagna. My husband likes pepperoni in his lasagna, I DO NOT. I think it's weird, but I decided that if I made it with another spicy ingredient, it would be better! Only, it's been very hot this summer, and I'm definitely a summer girl, so I didn't want to take all that time to prepare it, and turn on the oven to make a lasagna. So, out came my slow cooker!  

Slow Cooker Spicy Lasagna  
Rants from my Crazy Kitchen

1.5 pounds lean ground beef
2 23.5 ounce jars Spicy Sausage pasta sauce (Prego makes one)
thick sliced pepperoni (9 slices on each layer)
1/2 cup shredded parmesan cheese
4 cups shredded mozzarella
1 15 ounce container ricotta cheese
16 lasagna noodles, uncooked and broken in half length-wise
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/4 teaspoon nutmeg
 salt and pepper to taste
2 eggs
 nonstick cooking spay

Brown the ground beef until no longer pink. Combine the ground beef with the pasta sauce in the pan, and allow to simmer for a few minutes. Meanwhile, in a large mixing bowl, combine 3 cups of the mozzarella cheese (leaving one cup for the top of the lasagna), ricotta, Parmesan, eggs, Italian seasoning, parsley, nutmeg, salt and pepper, mix well.

 Spray the slow cooker with nonstick cooking spray. Spread a thin layer of the sauce/meat mixture on the bottom of the slow cooker and top with one layer of lasagna noodles. You should be able to get 4 noodles broken in half across. 

 Spread a layer of the cheese mixture across using a spatula or the back of a large spoon 

 Top with a layer of sauce mixture and 9 pieces of  pepperoni, then four more noodles. Repeat until you have 4 layers, ending with pepperoni on top


Cover and cook on LOW for 4 hours. After 4 hours, top with the remaining 1 cup mozzarella cheese, leave uncovered and allow the cheese to melt. Finally turn off the slow cooker and allow the lasagna to set for about 10 minutes. Cut into pieces and serve. 


1 comment:

Karen said...

pinning this...looks tasty and cool! thanks for sharing.