Domestic Geek’s Recipe Box

This recipe was provided by LaLaGirl.

1 lb. lean ground beef
1 (26 to 28 oz) jar tomato pasta sauce
1 (8 oz) can tomato sauce
½ (9 oz) pkg. (about 8) no-boil lasagna noodles
1 (1-lb) jar Alfredo pasta sauce
12 oz (3 C) shredded mozzarella cheese
¼ C. grated Parmesan cheese

Brown ground beef and drain.

Spray a 4 to 5-quart crockpot with nonstick cooking spray. Spread ¾ C of the tomato pasta sauce in the bottom of the sprayed crockpot. Stir the remaining tomato pasta sauce and the can of tomato sauce into the ground beef.

Layer 3 lasagna noodles over the sauce in the crockpot, breaking noodles as necessary. Top with 1/3 of the Alfredo pasta sauce, spreading evenly. Sprinkle with 1 C of the mozzarella cheese. Top with 1/3 of the ground beef mixture, spreading evenly.

Repeat the layers twice, using 2 noodles in the last layer. Sprinkle parmesan cheese over top.

Cover and cook on low for 3-1/2 to 4-1/2 hours.

This is a recipe that I'd like to try that I found at On My Own, I'll Dream My Life Away, a Blogathon 2005 weblog where the author's charity is the National Kidney Foundation (in honor of her friend David). It sounds yummy.

26 garlic cloves, unpeeled
2 T olive oil - I really like Kalamata (and lately Zoe or Serendipity when I can get it) oil for this, but use what suits you best.

2 T butter
2¼ cups onions, thinly sliced
1 T chopped fresh thyme
18 cloves garlic, peeled
3½ cups chicken stock (Note: you can substitute vegetable stock and it still tastes great!)
½ - ¾ cup heavy cream (to your taste)

½ cup finely grated Parmesan (I've also found that Piave Vecchio works nicely, as does very well aged Fleur du Maquis.)

4 lemon wedges

Creamy Garlic Soup (adapted from a recipe found on Epicurious some years ago)


Preheat oven to 350°F. In a glass dish, combine the 26 unpeeled garlic cloves with the olive oil and a bit of salt and pepper. Toss to coat. Cover tightly and bake til garlic is golden and tender, about 45 minutes. Cool until you can comfortably squeeze the cloves out of their skins. Set aside.

In a large, heavy saucepan, melt the butter over medium heat. Add onions and thyme, cook until onions are translucent. Add roasted garlic, peeled raw garlic and chicken stock, simmer until raw garlic is very tender. (20 minutes or thereabouts).

Working in batches, puree soup in blender until very smooth. Return to pan, bring to simmer, add cream, a bit more thyme, some salt and pepper to taste, and once again bring to simmer. Allow to simmer for 10 - 15 minutes to allow flavors to blend.

To serve, divide grated cheese among 4 bowls, ladle soup over, and squeeze one lemon wedge over each bowl. Garnish with a sprig of fresh thyme or a sprinkle of shredded Parmesan. This is an awesome first course, or a nice light lunch with some crusty bread and a crisp white wine.