Lasagna in a Crock Pot

The winter has forced me to gain some winter weight in order to stay warm. I live in New York City, where you must be out in the elements in negative 9 degrees. This year’s winter weather is especially arctic. I walk a lot and eat a lot, so hopefully that balances out, but it really doesn’t. We experience the fullness of the season whipping past our faces, to remind us that we are nothing but a small part of the circle of life. So we must nourish our existence with passion. Such as a passion to consume fuel that excites us upon anticipation, and ecstasy in the moment that the fragrant perfumes come steaming off the plate. I’m hardly able to wait for the lasagna to cool, often time so impatient, I burn the roof of my mouth. But it just tastes better that way.

This colorful analogy has been inspired by making Lasagna in a Crock Pot this past weekend. I had been meaning to get out the crock pot and try some new recipes and I am Italian, so this jumped out as the first I must try. The ingredients are inexpensive and it is so much easier than baking, even though it takes slightly longer. Low and Slow!  Maximum customization! We can build it faster, stronger and with more layers… can’t forget the massive amount of cheese. Thinking of Garfield, the cat I can now identify with, wanting to eat the entire thing, but unable to physically do so… in one sitting. I waited to digest a full belly of layered pasta, cheese, sauce and meat 3 stories tall. I left the crock pot temperature on low, so after I could feel some space let up, I could eat another helping proportionate to the space available, still hot and gooey!

1. Brown meat and diced onion, drain, add tomato sauce. Mix mozzarella, cottage cheese and Parmesan in a bowl. 2. Spray PAM lightly in crock pot. 3. Layer meat sauce evenly on bottom, followed by broken, uncooked lasagna noodles, and then spoon over with cheese mixture. 4. Repeat layering 3 times, add sauce to the top, then drizzle extra cheese. 5. Leave on LOW for 4-5 hours!

I should stress that it is unhealthy to eat this by yourself, so invite some friends or bring it to a gathering. It is sure to be an instant classic. They will never know how easy it was… unless you tell them!

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New Year’s Eve Dinner

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There are many things I love, but most of all… having people for dinner. Not literally “people eating”. That would be cannibalism. I had a small group on New Year’s Eve 2015. We ate, we drank, we partied the night away. But an army doesn’t march on an empty stomach. We had terriaki/bbq chicken pieces with home-made roasted red peppers on top. There was a cucumber tomato salad over a slice of mozzarella lightly tossed with Italian dressing. Oven-browned baked potato wedges with cumin, grated parmesan cheese and drowned in butter. And just to be healthy, steamed broccoli in garlic butter. We didn’t bother with dessert. Just wine. It was just enough to prepare us for a night of celebration, but not too much that would make us sleepy. Hope you are having a flavorful new year.