Crock Pot Lasagna  Yield: 8 Servings

This is so easy to make, and so delicious! No one will believe you made it in a crock pot!

• 1 pound ground beef
• 1 teaspoon Italian Seasoning

• (1) 28 ounce jar, or can, of Tomato Sauce
• 2/3 cup Water
• 5 ounces of fresh mushrooms
• (9) uncooked lasagna noodles
• (1) 15 ounce carton of cottage cheese
• 2 cups shredded light mozzarella cheese

Cook the lean beef in a frying pan and add the Italian Seasoning. Remove from heat and set aside.
In a small bowl, mix the tomato sauce, water and mushrooms. Set aside.

1. Layer 3 lasagna noodles on the bottom of the crock-pot.
2. Next layer 1/3 of the beef from the frying pan.
3. Next layer on 1/3 of the sauce.
4. Next layer 1/3 of the cottage cheese.
5. Layer 2/3 cup of shredded cheese.

Repeat this layering (steps 1 thru 5) twice more, ending with the last bit of the shredded cheese on the top.

Ranch Manager’s Meatloaf  Yield: 8 Servings

• 2 pounds ground beef
• 3/4 cups bread crumbs
• 1 Onion
• 1/2 cup Catsup
• 1/4 cup Milk
• 2 Eggs
• 1 tablespoon Prepared Horseradish
• 1 1/2 teaspoon Salt
• 1/2 teaspoon pepper

Combine Meatloaf ingredients in a large bowl; stir well.
Form beef mixture into a loaf, and place in a 9”x 5” 3” loaf pan.

• 1/2 cup Catsup
• 3 tablespoons Brown Sugar
• 1 tablespoon Prepared Horseradish
• 2 teaspoons Spicy Brown Mustard

Combine Sauce ingredients in a small bowl, stirring well.
Spoon half of the sauce over the top of the Meatloaf.
Bake, uncovered, at 375° for 45 minutes.
Spoon remaining sauce over Meatloaf, and bake an additional 10 minutes.
Remove to a serving platter.

The meatloaf freezes well, so make extras!