I like to say we operate a one acre farm.
Here’s a delicious recipe where many of the ingredients came from our tiny piece of earth. 😉
SAUCE
8 cups fresh from the garden Heirloom Tomatoes
10 fresh Basil Leaves
1/4 cup fresh Oregano
2 small sprigs of fresh Rosemary
1 small sprig of fresh Thyme
4 cloves Garlic
1 teaspoon Cavender’s Greek Seasoning
Salt to taste
Rinse tomatoes, check for and remove any woody stems or brown spots. Dump the tomatoes into the slow cooker. Cook on high for 2 hours. Let cool slightly. 
Pure’ in food processor along with the herbs and seasoning. Taste. Add salt as desired. This made about 6 cups of delicious sauce for me.
CHEESE LAYER
15 ounce container Ricotta Cheese
1 cup Cottage Cheese
1 cup Mozzarella Cheese
1/2 cup Parmesan Cheese
2 Farm Fresh Eggs
1 fresh from the garden Yellow Squash, finely chopped
1 teaspoon Cavender’s Greek Seasoning
Stir together. Using squash here instead of spinach makes the cheese layer seem HUGE. Mmmmm… The cheese layer is my favorite layer! 😉
MEAT LAYER
1 pound Ground Beef
1 pound Sweet Italian Sausage
1 White Onion, diced
In a large skillet, crumble the meats and add the onion. Cook until the meat is brown and the onion is translucent.
ASSEMBLY
Pour about 2 cups sauce in the bottom of the slow cooker. Place a single layer of uncooked lasagna noodles in the sauce. (I had to break the pasta here and there for it to fit and make a nice layer.) Make sure the pasta is submerged. Layer about half the meat evenly across the pasta. Add about half the yummy cheese mixture evenly across the top of the meat.
It’s time for more sauce! 😉
Pour about 2 cups sauce evenly across the cheese. Place a single layer of uncooked lasagna noodles in the sauce. Layer the rest of the meat evenly over the pasta. Layer the rest of the cheese mixture evenly over the meat.
Add 1 cup sauce. Place a single layer of uncooked lasagna noodles in the sauce. Pour the remaining sauce on the pasta. Make sure they are submerged. I had to press a bit with a spoon.
Top with 1 cup mozzarella and 1/2 cup parmesan.
Sprinkle with Italian Seasoning. (Our favorite is Cavender’s Greek Seasoning made in nearby Harrison, Arkansas. Shop local!)
Turn the slow cooker on high and cook for 4 hours.
Handsome Husband said this was The Best Lasagna he had ever eaten! Fresh ingredients make such a lovely difference!
We continue to harvest lots of goodies from the garden! ‘Can’t want to show you my next recipe!
Happy Summer, everyone!
😉 -Marci
