Skillet Lasagna

Food Network Magazine
Ingredients

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 pounds ripe tomatoes, diced
4 tablespoons chopped fresh basil and/or parsley, plus more for garnish
Kosher salt and freshly ground pepper
1 cup ricotta cheese
1 large egg
2 tablespoons grated parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 cups baby spinach
1/3 pound mozzarella cheese, thinly sliced

Directions

Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree. Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.

Meanwhile, mix the ricotta, egg, parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a bowl.

Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 to 25 minutes.

Garnish with more parmesan and fresh herbs.

**So, I added italian sausage and it was really good. If you want to make it even faster, just use bottled spaghetti sauce. It was tasty and you can make the filling however you want!

Slow-cooker Pork Stew

Food Network Magazine
Ingredients

1 pound fingerling potatoes (I just chunk regular potatoes)
3 carrots, cut into 2-inch chunks
2 stalks celery, cut into 2-inch chunks
3 cloves garlic, smashed
1 2-inch piece ginger, peeled and grated
1/3 cup all-purpose flour
Kosher salt and freshly ground pepper
3 bay leaves
1 bone-in pork shoulder or pork sirloin roast (2 to 2 1/2 pounds)
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1 14-ounce can diced tomatoes

Directions

Combine the potatoes, carrots, celery, garlic and ginger in a slow cooker. Toss in half of the flour and season with salt and pepper. Scatter the bay leaves over the vegetables.

Season the pork generously with salt and pepper, sprinkle with the thyme and allspice and toss with the remaining flour to coat. Place the pork over the vegetables in the slow cooker. Add 2 cups water and the tomatoes, cover and cook on low 8 hours.

Discard the bay leaves. Remove the pork roast and slice or pull the meat off the bone into large pieces. Serve in bowls with the vegetables and broth.

**This is from the Food Network Magazine and it is SOOOO tasty! Cole even loves the carrots out of it!