Three Cheese Sausage Lasagna

Cooking every night means I have tried so many great recipes I want to share!  However, it is ridiculously difficult to find those couple of minutes it takes to get them on here.  I am forever wishing I could be one of those put together people that has a nice, weekly “post a recipe day”.  Nope.  It’s been three months and today I’m overloading you with four new recipes (three main dishes and a side).  What can I say?  This is not always hardly ever my first priority these days. haha

In spite of my terrible recipe posting habits, you HAVE to try this one, guys!!!  It’s sooooooooooo gooooooood.  Well, if you like cheese and sausage and white sauce lasagna.  It’s not one of those two second assembly meals that I love so much, but it’s worth it when you have slightly more prep time on a weekend or something.  Also, lasagna (usually) means some solid leftovers, so it’ll save you time in the long run! 😀  Just some minor edits (like adding in chicken) from one of my favs, Taste of Home.

Three Cheese Sausage Lasagna

  • 1 pound pork sausage
  • 4 – 5 boneless chicken thighs cooked/shredded*
  • 6 tablespoons butter
  • 2 teaspoons minced garlicwhite-sauce-lasagna
  • 6 tablespoons flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 3 cups milk
  • 10 lasagna noodles, cooked/drained
  • 6 + slices mozzarella cheese**
  • 6 + slices provolone cheese**
  • 1/3 cup grated parmesan cheese

*I throw it in the crock-pot with a liberal amount of poultry seasoning and cook on low 7 – 8 hours or high 4 – 5 hours or done.

**I wrote 6 + for the slices of cheese because the packages usually come with a couple more than that and I tend to use them up on this lasagna vs. finding a random use later.

Cook sausage until browned/cooked through.  Meanwhile, cook butter and garlic in a saucepan until butter is melted.  Whisk in flour and seasonings.  Gradually whisk in milk.  Bring to a boil.  Cook and stir until thickened.  Set aside.  In a greased baking dish (9″ x 13″), pour a fourth of the sauce.  Cover with one layer of noodles, half of the sausage, and shredded chicken.  Place a layer of halved cheese slices over top.

Repeat layers once.  Then, just kind of keep layering with what you have left until it’s gone.  Just make sure to have a layer of cheese slices on top.  Then sprinkle over it all with parmesan cheese and bake 30 – 35 minutes or heated completely.  Yum!



Chicken Parmesan Bake

I’ve had chicken parmesan meals and they’ve never been my favorite.  Not a dislike exactly…. more of a, “There are so many better things to eat out there!!”  I had this recipe pinned for a while though and finally decided to give it a try, just for something different.  I was most pleasantly surprised!  It was quite tasty and couldn’t have been easier to throw together!!  This was edited from Thriving Home.

Chicken Parmesan Bakeeasy-chicken-parmesan-bake

  • about 6 – 8 frozen boneless chicken thighs
  • poultry seasoning
  • 1 jar (28 oz) marinara sauce
  • shredded mozzarella cheese
  • grated parmesan cheese
  • 1/2 cup Italian style bread crumbs
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 – 2 tablespoons olive oil
  • whole wheat spaghetti noodles

Place frozen chicken thighs in your crock-pot, season liberally with poultry seasoning, and cook on low 7 – 8 hours or high 4 – 5 hours or cooked through.  Shred with a couple of forks.

At supper time, preheat oven to 350 degrees, grease a 13″ x 9″ baking dish, and place shredded chicken in.  Pour marina sauce on top and mix it together evenly.  Sprinkle (or dump heavily) mozzarella cheese all over the top until it’s well covered.  Sprinkle some parmesan over the top of that.

Combine bread crumbs, seasonings, and olive oil in a small bowl.  Sprinkle it around on top of the cheeses.  Pop it in the oven and bake for 20 – 25 minutes or lightly browned and bubbly.

While the chicken is baking, cook some whole wheat noodles.  Serve the chicken parmesan on top of the noodles and be amazed at how quickly this tasty dish came together! 😀


Lovely Lasagna

Traditional Lasagna

I like lasagna because it makes a giant pan and lasts for a couple meals.  My oldest thinks I’m out to get her when I make this, because apparently making someone eat noodles smothered in delicious sauce, savory sausage, and gooey cheese is unkind.  *sigh*  Can’t win ’em all!  In spite of her opinion, trust me when I say this recipe is pretty amazing.  I think the sausage is what makes it taste one step above most lasagnas I’ve sampled.  I changed it up a tad, but thanks to Taste of Home for this one!

Lovely LasagnaLasagna

  • 1 pound lean ground beef
  • 1 pound pork sausage
  • 3 cans (8 oz each) tomato sauce + 3/4 can water
  • 2 cans (6 oz each) tomato paste
  • 3 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 eggs
  • 1 teaspoon oregano
  • 4 cups (32 oz) 4% small curd cottage cheese
  • 1/2 cup grated parmesan cheese
  • 10 lasagna noodles cooked/drained
  • shredded mozzarella and cheddar cheese

I usually start by getting my noodles cooking.  Then, brown your meats together.  Once they are browned, add in tomato sauce + water, tomato paste, garlic, and seasonings.  Stir and bring to a boil.  Cook and stir until it’s the consistency you want.

In a separate bowl, beat eggs.  Mix in oregano, cottage cheese, and parmesan cheese.  Preheat your oven to 375.

I don’t like spending an hour making fifty cute layers with lasagna, so I do the minimal.  If layering is your thing, feel free to spend the time making it cute.  I dump half the meat sauce in the bottom of a 9 x 13″ baking dish.  I halve the noodles and layer half of them around on top of the meat.  Dump half the cheese mixture on top of that and spread it around with the back of a spoon.  Sprinkle cheddar and mozzarella on top of that (I didn’t measure what I used, but probably around 2 cups?).  Repeat with remaining ingredients.  Cover with aluminum foil and pop in the oven for 50 minutes.  Uncover and bake about 15 more minutes or cheese starts to brown on top.

The Best Lasagna


Cheesy Ham, Chicken, and Potato Casserole

My laptop has had a lot of personal issues the past few months, but it really decided to throw me for a loop tonight….  my “e” and “w” keys are officially out of order.  As in, I am copying and pasting every single time I use either of those letters.  Ya….  If it looks like I’m trying to avoid using “w”, it’s because I am.  Copying and pasting one letter is doable, but bouncing between two is a bit of a nightmare.  My keyboard is having a serious identity crisis and yet I’m writing not one, but two blog posts tonight.  I must be a special kind of crazy at the moment.  Or maybe this casserole is so absolutely delicious that I can’t bear waiting to let you try it!

I could have quite possibly inhaled the entire pan of this, but I exercised my little friend, self-control, and shared it.  This is most definitely a top 5 favorite casserole dish and is more than worth an attempt with those picky casserole haters you know.  This could change their minds forever.  There are so many of my favorite ingredients in here!  Ham…. chicken…… cheese…. more please!  This is edited from Six Sisters Stuff.

Cheesy Ham, Chicken, and Potato Casserole

  • Chicken, Ham, and Cheesy Potato Casserole5 – 6 large baking potatoes thinly sliced
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic salt
  • salt and pepper
  • 2 – 3 cups diced turkey ham
  • 4 – 5 frozen boneless skinless chicken thighs
  • poultry seasoning
  • 2 cups shredded mozzarella cheese divided

Earlier in your day, throw the chicken in your crock-pot, heavily shake poultry seasoning all over it, cover and cook on high 4-5 hours or low 6-7 hours or cooked through.  Shred and sprinkle with salt to taste.

Boil potatoes until fork tender.  As your potatoes are cooking, melt butter in a saucepan, add in flour and blend with a whisk.  Gradually pour in milk, whisking constantly until smooth.  Add in onion powder, garlic salt, and some black pepper.  Continue stirring until liquid becomes thicker and reaches desired creamy consistency.

Grease a 9 x 13″ baking dish.  Spread a thin layer of the creamy sauce over the bottom of the dish.  Top with half of the potatoes, ham, chicken, and 1 cup of cheese.  Repeat and top with sauce.  Bake at 375 for about 20 minutes or cheese is nice and melty.  SO. SO. GOOD.

Cheesy Ham, Chicken, and Potato Bake

Zucchini and Sausage

This is the time of year when people with zucchini in their gardens start getting overrun and need new ideas on how to tastefully use them up.  Well.. unless you planted yours in a spot that was entirely too shady (we really had no choice with our little town yard) and it pretty much just turned yellow and died.  Regardless…. zucchini are really cheap at Alidis right now and they are delicious and healthy and this is a great way to eat them!  I edited this from Taste of Home.

Zucchini and SausageZucchini and Sausage

  • 1 1/4 cups dry brown rice
  • 2 teaspoons chicken granules
  • 1/2 teaspoon garlic powder
  • 1 pound Italian sausage
  • 1 1/2 tablespoons olive oil
  • 3 zucchini thickly sliced and quartered
  • 1 medium onion chopped
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1 (10 ounce) can diced tomatoes with green chilies
  • 1 teaspoon mustard
  • shredded cheddar cheese

Start cooking your rice according to directions.  Stir in the chicken granules and garlic powder.

In a large skillet, brown your sausage.  When it’s fully cooked, remove to a separate bowl.  Add oil, zucchini, and onion to skillet.  Sprinkle with garlic salt and pepper.  Cook and stir 5-7 minutes or until tender.  Mix in the cooked rice, sausage, diced tomatoes, mustard, and about 1/2 – 3/4 cup water (I like to swish the water around in the empty tomato can to collect the last, stubborn bits).  Bring the small amount of liquid to a boil, turn down the heat, cover with a lid, and simmer just a few minutes to help the flavors blend.

Remove from the heat, scoop into serving bowls, and top with a little shredded cheddar cheese.  You won’t be disappointed with this meal!  It was really good.  I might use even more rice and zucchini next time to make it last longer!  Cheesy Zucchini and Sausage

Mexican Lasagna

This recipe edited from Taste of Home provides a fun alternative to using lasagna noodles and it’s deliciously healthy!

Mexican LasagnaMexican Lasagna 2

  • 1 pound lean ground beef
  • 1 onion chopped
  • 1 – 2 bell peppers chopped*
  • 3 – 4 teaspoons minced garlic
  • 1 cup frozen corn
  • 1 jar (24 ounces) chunky red salsa
  • 1 can (16 ounces) refried beans
  • 1 can (15 ounces) black beans rinsed/drained
  • 1 can (10 ounces) tomato sauce + 1/2 can water
  • 1 can (4 ounces) chopped green chilies
  • 1 envelope taco seasoning
  • 1/4 teaspoon pepper
  • 3 whole wheat flour tortillas ripped in half
  • about 4 cups shredded cheeses**

* I used one green and one red, but any colors would work great!

** I used cheddar & mozzarella, but a Mexican blend would probably be tastier.  We just like to get the cheapest kinds, and they worked fine. 🙂

Brown your beef and onion over medium heat until cooked through.

Add in the bell peppers, minced garlic, and frozen corn and cook for a couple minutes longer.

Stir in the salsa, beans, tomato sauce/water, chilies, taco seasoning, and pepper and heat through.

Grease your baking dish and arrange 3 of your tortilla halves on the bottom like so.Mexican Lasagna

Spread half of the meat mixture on top, followed by half of the cheese.  Repeat layer.

Cover and bake at 375 for 30 minutes.  Top with tortilla chips if desired and try to let it sit about 10 minutes before digging in.  We had these corn muffins with honey as a tasty side.Mexican Lasagna 1

P.S. You could definitely halve this recipe if you don’t need such a big batch.  Also, I used a 13″ x 9″ baking dish, but it would probably work out a little better in something slightly bigger.

Baked Spaghetti

Apparently I’m on a spaghetti role lately….  to ease your mind, the Spaghetti & Meatballs and this recipe were actually made weeks apart. 🙂

Although you have to factor in about 30 minutes for baking, the prep time for this option is definitely comparable to your average spaghetti meal.  Plus, it has the added benefit of extremely easy leftovers.  You don’t have to blob sauce on or add cheese the next day – simply cut a hunk out and throw it in the microwave.  BAM.  Also, it is delicious.

Baked Spaghetti

  • About 12 ounces whole wheat spaghetti
  • 1 pound ground beefBaked Spaghetti
  • 1 medium onion chopped
  • 1 green bell pepper chopped
  • 1 jar (24 ounces) spaghetti sauce
  • 1/3 cup grated parmesan cheese
  • 1 egg
  • 1/2 cup milk
  • 3 – 4 cups shredded cheeses*

*I used 1/2 mozzarella & 1/2 cheddar

Break spaghetti noodles in half and cook according to package directions.  Meanwhile, brown your beef.  When the beef is a couple minutes from being done, throw in your onion and pepper and cook until meat is done.  Turn off the heat and stir in the jar of sauce.  Pour about 1/3 cup of water into the sauce jar, shake it up to get all the saucy goodness, and add into the meat mixture.  (I hope you didn’t forget to put the lid on prior to shaking….)

Whisk together the parmesan, egg, and milk.  Drain the noodles when they are done and stir in egg mixture to coat.

In a greased 13″ x 9″ pan, layer half of the noodles, half of the meat, & half of the cheese.  Repeat layers.  Bake uncovered at 350° F for 30 minutes or cooked/heated through.Baked Spaghetti 1