Crockpot Lasagna

Ingredients:
8 lasagna noodles, uncooked
1 lb. ground beef
1 tsp. Italian Seasoning
28 oz. jar spaghetti sauce
1/3 cup water
4 oz. can mushrooms
15 oz. ricotta or 24 oz. cottage cheese
2 cups shredded mozzarella cheese

Directions:
1. Break noodles. Place half in bottom of greased slow cooker.
2. Brown ground beef. Drain. Stir in Italian seasoning. Spread half over noodles in slow cooker.
3. Layer half of sauce and water, half of mushrooms, half of ricotta or cottage cheese and half of mozzarella cheese over beef. Repeat layers.
4. Cover and cook on low for 5 hours.

Result:
SO GOOD! Set up really nice too, I was very surprised. I only cooked mine for 4.5 hours, and might only cook it for 4 hours next time. I skipped the mushrooms, but you can add them or sausage or whatever else you normally like. I also seasoned the meat with garlic and onion powder, basil and oregano... and a little more between the main layers. Also, for the water I just added a little water to the sauce jar, swished it, and added half to each layer. I may never cook it in a pan again!

Crockpot Risotto

Ingredients:
1 1/4 c. uncooked Arborio rice
1/4 c. olive oil
1/4 c. white wine
3 3/4 c. chicken or vegetable broth
1 tsp. dried onion flakes
5 cloves chopped garlic
1 t kosher salt
1/4 tsp. black pepper
2/3 c. shredded Parmesan cheese (to add at the very end)

Directions:
1. Toss the uncooked Arborio rice with the olive oil in your crockpot.
2. Add the seasonings and garlic.
3. Pour in the broth and white wine.
4. Stir to mix flavors.
5. Cover and cook on high for 2-2.5 hours, or until the rice is tender.
6. Stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape.

The final product will be very creamy and have a porridge-like consistency.