Give your taste buds a trip to Italy with this easy baked Tuscan Chicken recipe. A delightful blend of juicy chicken, creamy spinach sauce and topped with sun-dried tomatoes for a burst of flavour!

Method:

Preheat oven to 200C/400F.

Pound the thick part of the breasts to flatten, (this also tenderizes the chicken).

In a bowl, stir together the spinach, cream cheese and heavy cream. Add half of the minced garlic, onion powder, chilli powder and Italian seasoning. Now add the parmesan cheese, 50g/1.8oz of the shredded mozzarella and mix well together.

Lay the chicken breasts on the bottom of a 9×13-inch baking dish. Season with salt, pepper, paprika and remaining half of the minced garlic.

Spread the spinach and cream cheese mixture on top of the chicken, top with sun-dried tomatoes and drizzle 2 tablespoons of oil reserved from the tomatoes. Finish by topping with remaining mozzarella cheese.

Transfer to oven and bake for 30 minutes loosely covered with foil then uncover and bake 15 minutes more or until chicken is fully cooked through.

Enjoy!

Loaded Cheesy Pocket Tacos

The finest of both worlds are expertly combined in these mouthwatering portable treats, loaded with cheese and classic Mexican and American flavors. These tacos are a delicious take on the traditional taco, with each item chosen with care to get the ideal balance of flavor and texture.

Components:

1. One packet of taco seasoning
2. One pound of ground beef
3. ½ cup salsa
4. Eight ounces of softened cream cheese
5. 2 tablespoons melted butter
6. One cup of shredded cheddar cheese
7. and twelve 6-inch tortillas

SETTLEMENT:

• Place the crumbled ground beef in a skillet and fully cook it.
• Remove the skillet’s oil.
• Following the instructions on the packet, add the Taco Seasoning Mix packet.
• Beat the cream cheese in a medium-sized bowl until it’s smooth.
• Include the cup of salsa and well mix.
• Grasp a tortilla and pour a tablespoon of cheese mixture in the middle of it.
• Put a dollop of taco-flavored meat on top of the cheese and salsa mixture.
• Add some shredded cheese on top.
• As with other tortillas, fold the filling in half. a tortilla
  Slightly mist a baking sheet.
• Warm the oven to 350 degrees.
• Spoon rolled tortilla onto oiled baking sheet.
• Melt the butter and brush the tortilla rolls’ tops.
• Bake for fifteen minutes.
• out of the oven and top with any combination of lettuce, salsa, sour cream, olives, and cheese.
  Have fun!

Ingredients

°2 tablespoons of butter

°1 tablespoon of olive oil

°8 minced garlic cloves

°8 ounces whole bella mushroom

°Half a cup of heavy cream

°2 tablespoons of soft cream cheese

°A quarter cup of grated fresh Parmesan cheese

°Half a teaspoon of onion powder

°¾ teaspoon dried thyme

°Salt and pepper to taste

°Fresh parsley to decorate

Preparation

Rinse & clean the mushrooms & pat dry

Melt the butter and olive oil in a skillet over medium heat

Add mushrooms and cook until browned about 5-7 minutes

Add the garlic cream cream cheese Parmesan onion powder and oregano and cook for 5 – 10 minutes until the sauce is thick and creamy.

Salt & pepper to taste

Garnish with freshly parsley & serving

Enjoy !

Enjoy !

Slow cooker barbecued beef ribs offer several health and nutritional benefits. Here are some of them:

1. High-quality protein: Beef ribs are a rich source of protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining a healthy immune system.

2. Vitamins and minerals: Beef ribs contain various vitamins and minerals that contribute to overall health. These include B vitamins (such as B12 and niacin), zinc, iron, and selenium. B vitamins play a crucial role in energy metabolism, while zinc, iron, and selenium are important for immune function and cellular health.

3. Collagen and gelatin: Slow cooking beef ribs can break down collagen and connective tissues, resulting in tender meat and the release of gelatin. Collagen and gelatin are beneficial for joint health, skin elasticity, and gut health.

4. Healthy fats: While beef ribs do contain fat, they also provide beneficial fats. Grass-fed or lean cuts of beef can provide omega-3 fatty acids, which have anti-inflammatory properties and support heart health.

5. Nutrient-dense marinades: When marinating beef ribs for slow cooking, you can use flavorful and nutrient-dense ingredients. For example, marinades made with natural ingredients like garlic, ginger, onions, and herbs can provide additional vitamins, minerals, and antioxidants.

6. Control over ingredients: When preparing slow cooker barbecued beef ribs at home, you have control over the ingredients used. This allows you to choose high-quality, organic, or locally sourced ingredients, and adjust the seasonings and sauces to your preference, reducing the intake of unhealthy additives or excessive sodium.

However, it’s important to note that the overall healthiness of slow cooker barbecued beef ribs also depends on how they are prepared and consumed. It’s recommended to trim excess fat from the ribs before cooking and to pair the dish with a variety of nutritious sides, such as vegetables, whole grains, or salads, to create a balanced meal. Moderation is also key, as beef ribs can be calorie-dense, so it’s important to enjoy them as part of a well-rounded diet.

Slow Cooker Barbequed Beef Ribs

Ingredients

2 cups your favorite Barbecue Sauce

2 tbsp brown sugar

3 cloves garlic, freshly minced

2 tsp Worcestershire Sauce

1 tsp cayenne pepper, optional

4 to 5 pounds baby back ribs

.

Instructions

In a zip lock bag pour in the Barbecue Sauce

Add in the brown sugar, garlic, Worcestershire sauce and cayenne if chosen

Zip the bag closed and using your hands to knead the bag, mix the sauce ingredients together well.

Open the bag and stick the ribs inside

Close the bag and shake the bag to coat the ribs completely

Spray the inside of the crock pot

Open the bag and place the ribs into the crock pot

Pour ¾ of the sauce from the bag into the crock pot, making sure to cover the ribs with the sauce.

Cook on high for 4 to 5 hours for fall off the bone meat, on low for 9 hours for fall off the bone.

If you prefer the meat super soft, but staying on the bone, cook on low for 7 hours to fall off the bone meat.

Have some of the sauce available for on the table, then each person can choose if they want more or not.

Certainly! Here are some tips for making delicious slow cooker barbecued beef ribs:

1. Choose the right ribs: Look for meaty and well-marbled beef ribs. Beef short ribs or beef back ribs are great options for slow cooking as they become tender and flavorful when cooked low and slow.

2. Season the ribs: Before placing the ribs in the slow cooker, season them generously with a dry rub or your favorite spices. This adds flavor and enhances the taste of the meat. Common spices for barbecue ribs include paprika, chili powder, garlic powder, onion powder, cumin, brown sugar, and black pepper.

3. Sear the ribs (optional): For added depth of flavor, you can sear the ribs in a hot skillet or on a grill before placing them in the slow cooker. Searing helps to develop a rich crust and caramelization on the meat.

4. Add a flavorful liquid: To keep the ribs moist during the slow cooking process, add a flavorful liquid such as beef broth, barbecue sauce, apple cider vinegar, or a combination of these. This helps to infuse the meat with additional taste and ensures juicy ribs.

5. Cook on low and slow: Slow cookers are designed to cook food at low temperatures over a long period. For beef ribs, it’s best to cook them on the low setting for 6-8 hours or until the meat is tender and easily pulls away from the bone. This slow cooking method allows the collagen and connective tissues to break down, resulting in tender and succulent ribs.

6. Baste with barbecue sauce: During the last hour of cooking, baste the ribs with your favorite barbecue sauce. This adds a sticky and flavorful glaze to the ribs. You can also reserve some sauce for serving alongside the ribs.

7. Finish on the grill or under the broiler (optional): If you prefer a caramelized and slightly crispy exterior, you can transfer the cooked ribs to a hot grill or place them under the broiler for a few minutes. This step adds a smoky flavor and char to the ribs.

8. Rest and serve: Once cooked, let the ribs rest for a few minutes before serving. This allows the juices to redistribute throughout the meat. Serve the slow cooker barbecued beef ribs with your favorite sides such as coleslaw, cornbread, or roasted vegetables.

Remember to adjust the cooking time and temperature based on your slow cooker’s specifications and the size of the ribs. Enjoy your flavorful and tender barbecued beef ribs!

Shakshuka is a popular dish that originated in North Africa and the Middle East, but has now become a beloved breakfast and brunch option in many other parts of the world. The dish is essentially eggs poached in a flavorful tomato sauce that is often seasoned with spices like cumin, paprika, and chili powder.

The name “shakshuka” is derived from the Arabic word “shakshouka,” which means “mixture.” It is a dish that is traditionally made with simple and affordable ingredients such as onions, tomatoes, eggs, and spices.

The dish is often served hot and can be enjoyed on its own or with a variety of sides like bread, pita, or rice. It is also a versatile dish that can be easily adapted to personal tastes and preferences by adding ingredients like bell peppers, feta cheese, or even meat like lamb or beef.

Shakshuka is not only delicious, but it’s also a nutritious meal that is rich in protein, vitamins, and minerals. The eggs provide a good source of protein while the tomatoes are high in vitamin C and potassium. The dish is also relatively low in calories and can be a healthy breakfast or brunch option.

Here’s a recipe for shakshuka that serves 2-3 people:

Ingredients:

– 2 tablespoons olive oil

– 1 onion, chopped

– 3 garlic cloves, minced

– 1 red bell pepper, chopped

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– 1/4 teaspoon cayenne pepper

– 1 can (14 oz) diced tomatoes

– Salt and pepper to taste

– 4-6 eggs

– Fresh parsley or cilantro, chopped for garnish

– Feta cheese, crumbled for garnish

Instructions:

1. Heat olive oil in a large skillet or frying pan over medium heat. Add chopped onions and cook until they are soft and translucent.

2. Add minced garlic and chopped red bell pepper to the skillet and cook for another 2-3 minutes until the pepper is softened.

3. Add ground cumin, paprika, and cayenne pepper to the skillet and stir until the vegetables are coated with the spices.

4. Pour the can of diced tomatoes into the skillet and stir. Season with salt and pepper to taste.

5. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce has thickened.

6. Using a spoon, make small wells in the sauce and crack an egg into each well.

7. Cover the skillet with a lid and cook for another 5-8 minutes, or until the eggs are cooked to your liking.

8. Remove the skillet from the heat and garnish with chopped fresh parsley or cilantro and crumbled feta cheese.

9. Serve hot with crusty bread or pita on the side.

Here Are A Few Additional Notes On Shakshuka:

– Shakshuka is a very forgiving dish and can be adapted to your personal taste preferences. Feel free to add or omit ingredients to your liking. For example, some people like to add sliced chorizo or diced potatoes to the sauce for extra flavor and texture.

– When making shakshuka, it’s important to use a skillet or frying pan with a lid. The lid helps to steam the eggs and cook them evenly. If you don’t have a lid, you can use a large piece of foil to cover the pan instead.

– If you prefer your eggs more well-done, you can cook the shakshuka for a few extra minutes. Alternatively, if you like your eggs runny, you can remove the skillet from the heat a bit earlier.

– Shakshuka is a great dish for meal prep. You can make a large batch of the sauce and store it in the fridge for up to 5 days. When you’re ready to eat, simply reheat the sauce and crack the eggs into it as usual.

– Finally, shakshuka is often enjoyed for breakfast or brunch, but it can also make a satisfying lunch or dinner. Serve it with a side salad or roasted vegetables to make it a complete meal.

Enjoy your delicious and healthy shakshuka!

This Epic Beef Nacho Supreme meal has everything complete in one dish, seasoned beef, refried beans, toppings, everything to make it perfect. This recipe also makes the perfect family meal for your crew.

Ingredients:

• 1 pound ground beef, good quality, lean and grass fed
• 2 bags of Tortilla chips, your choice of flavor
• 1 packet Taco seasoning mix
• 1 can refried beans
• ½ onion diced
• 3 small tomatoes, diced
• 3 green onions, chopped well
• 16 ounces Fiesta blend cheese, shredded

How To Make Epic Beef Nacho Supreme:

FIRST STEP:

Preheat the oven to 400*

Add the beef and onion to a skillet, crumble the beef and cook thoroughly

SECOND STEP:

Drain any fat from the pan

Reduce the heat to low and add in the taco seasoning

THIRD STEP:

Simmer for a few more minutes

Lay a sheet of parchment on two large baking sheets

FOURTH STEP:

On each tray, place one bag of tortilla chips and spread evenly

Divide the refried beans and drop by spoonfuls on each tray of chips

FIFTH STEP:

Sprinkle half the meat mixture on each of the two trays

Sprinkle half the cheese on each tray

SIXTH STEP:

Place the trays into the oven and bake for 10 to 15 minutes, until the cheese has melted.

Once the cheese has melted, remove from the oven and top with the diced tomatoes and the green onion

SEVENTH STEP:

These can be served with salsa and sour cream, shredded lettuce and olives, or any other toppings that are preferred in your family.

Enjoy!

Ingredients

1lb. ground beef

1 egg

1/3 cup bread crumbs

1/2tsp. black pepper

1 tsp. salt

1/2 tsp. onion powder

1 clove garlic minced

1tsp. Worcestershire sauce

1tbsp. oil

1 1/2 cup thinly sliced onion

2tbsp. all-purpose flour

1 cup beef broth

1/2tsp. salt

Preparation

In a huge bowl, combine as one the ground meat, egg, bread pieces, pepper, salt, onion powder, garlic, and Worcestershire sauce. Structure into thick patties. Heat the oil in a huge skillet over medium intensity. Broil the patties and onion in the oil until patties are well seared. Eliminate the meat patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Mix in flour with a fork, scratching pieces of meat off of the base as you mix. Progressively blend in the meat stock. Season with prepared salt. Stew and mix over medium-low intensity for around 5 minutes, until the sauce thickens. Go intensity to low, return patties to the sauce, cover, and stew for an additional 15 minutes.

Enjoy !

Ingredients:

1 pound premium ground beef

1 can rich tomatoes (28 oz)

2 fresh garlic cloves, minced

2 tsp organic honey

½ tsp spicy Tabasco sauce

A single bay leaf for aroma

1 pack perfectly cooked egg noodles

1 pack soft cream cheese (8 oz)

6 fresh green onions, finely chopped

1 cup smooth sour cream

2 cups freshly grated cheddar cheese

Season with salt and pepper as per your liking

PREPARATION:

Set your oven to warm up at 350°F.

On medium flame, use a skillet to brown the beef, draining any extra fat.

Introduce the minced garlic and sauté till aromatic.

Mix in tomatoes, honey, seasonings, Tabasco sauce, and the bay leaf. Lower the heat and allow it to simmer and infuse flavors for around 30 minutes.

Meanwhile, blend the egg noodles, luscious cream cheese, green onions, and sour cream in another bowl.

Prep a 9 x 13-inch baking dish with a light greasing. Begin layering: start with the noodle mix, follow up with the tomato-beef concoction, and generously sprinkle cheddar cheese. Continue the sequence, ensuring the topmost layer is a generous sprinkle of cheddar.

Shield the dish with a lid or foil and slide it into the oven. Bake until the casserole is piping hot, and the cheese forms a golden-brown, bubbly crust – roughly 30 minutes.

Dive into this world of flavors and let the Beef Lombardi take you on a delectable journey. Enjoy with loved ones and let the dish weave its magic! 🍲✨

Enjoy !

Pork Chop Supreme is a culinary delight, featuring a tender pork chop enhanced with a luxurious creamy sauce, often including mushrooms, onions, and sour cream. The term ‘Supreme’ in its name indicates its exceptional quality and flavor, elevating it above standard pork chop preparations through a delectable sauce.

For a harmonious meal, pair this exquisite dish with sides that complement its richness and add diverse textures. Creamy mashed or scalloped potatoes are ideal for savoring the sauce, while steamed or roasted vegetables like broccoli or carrots offer a fresh, nutritious balance. A crisp green salad with a tangy vinaigrette can also provide a delightful contrast to the pork chop’s creaminess.

Pork Chop Supreme Recipe:

Ingredients

6 boneless pork chops (bone-in chops can also be used with adjusted cook time)

4 peeled, sliced potatoes

1/4 cup milk

1 packet French onion soup mix

1 can cream of onion soup

2 tablespoons olive oil

Salt and black pepper, to taste

Preparation

Preheat your oven to 350°F and grease a 9×13 baking dish.

Season the pork chops with salt and pepper. In olive oil, sear each side until browned, then remove.

Combine cream of onion soup, French onion soup mix, and milk.

Place potato slices at the bottom of the dish, topped with the chops.

Pour the soup mixture over the chops.

Bake for 60 minutes (longer if using bone-in chops). The pork is done when it reaches an internal temperature of 145°F (63°C).

Let the dish rest for a few minutes, garnish with parsley if desired, and serve.

Savor this mouthwatering Pork Chop Supreme, perfectly complemented by mashed or scalloped potatoes, vibrant vegetables, or a refreshing salad. This recipe promises to impress with its rich flavors and homey appeal, making it a sure hit for any gathering or family dinner.”

Ingredients

– 6 pork chops – 4 potatoes, peeled and thinly sliced ​​

– 1 onion, sliced ​​

– 2 tablespoons butter

– 2 tablespoons wheat flour

– 1 can of any broth (chicken should be fine) ,

14 oz

– salt and pepper to taste

– 1/2 tsp. Garlic Powder

– 1/2 tsp. Onion Powder

– 1/4 tsp. Paprika

Preparation

Preheat the oven to 180°C. 2. Butter a 9 x 13 inch skillet. 3. Place the potatoes and onions in the bottom of the pan. Season. 4. Fry the pork chops, salt and arrange on top of the potatoes and a layer of onions. 5. In a medium saucepan, melt the butter over medium heat. Add the flour and stir.Add the broth and bring to a boil. Add salt, pepper, garlic powder, onion powder and paprika. Cook and stir until thickened. 6. Pour the sauce over the pork chops. 7. Cover with foil and bake for 45 minutes. 8. Serve and

ENJOY!

Dive into the zesty and luxurious flavors of “Citrus Elegance: Lemon Chicken with Butter Sauce,” a dish that marries the tangy freshness of lemon with the silky richness of butter sauce. This recipe is perfect for those who appreciate a meal that delivers both vibrant flavors and comforting warmth. Whether you’re hosting a dinner party or simply making a special weeknight dinner, this lemon chicken is sure to impress with its delightful taste and elegant presentation.

Why You’ll Love Lemon Chicken with Butter Sauce:

• Bright and Flavorful: The lemon adds a refreshing zest that enhances the tender chicken.
• Rich Butter Sauce: The sauce, made with butter and chicken broth, is creamy and smooth, adding a luxurious texture to the dish.
• Simple Yet Sophisticated: Easy enough for beginners but sophisticated enough for a fancy dinner.
• Versatile Serving Options: Pairs wonderfully with a variety of sides, from steamed vegetables to creamy mashed potatoes.

Ingredients Notes For Lemon Chicken with Butter Sauce:

• Chicken Breasts: Boneless, skinless chicken breasts are ideal for quick cooking and easy eating.
• Lemon: Fresh lemon juice and zest bring vibrant citrus notes to the dish.
• Butter: Unsalted butter forms the base of the rich sauce.
• Chicken Broth: Adds depth to the sauce and helps balance the richness of the butter.
• Garlic: Minced for a subtle hint of sharpness.
• Flour: Used to dredge the chicken and thicken the sauce slightly.
• Parsley: Fresh, chopped parsley for garnish, adding color and freshness.
• Salt and Pepper: Essential for seasoning the chicken and enhancing all the other flavors.

Recipe Steps:

1. Prepare the Chicken:
   • Pound the chicken breasts to an even thickness to ensure they cook evenly. Season generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
2. Cook the Chicken:
   • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
3. Make the Lemon Butter Sauce:
   • In the same skillet, add minced garlic and sauté briefly until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
   • Add lemon juice and zest, then gradually whisk in remaining butter until the sauce thickens slightly and becomes glossy. Season with salt and pepper to taste.
4. Serve:
   • Return the chicken to the skillet and spoon the sauce over each piece. Simmer gently for a couple of minutes to reheat the chicken in the sauce.
   • Garnish with chopped parsley before serving.

Storage Options:

• Refrigerate: Keep leftovers in an airtight container for up to 3 days.
• Reheat: Gently reheat in a skillet or in the microwave, being careful not to overcook the chicken.

Ingredients:

3 tablespoons unsalted butter

3 large sweet onions, thinly sliced

2 cloves garlic, minced

Salt and pepper to taste

1 teaspoon thyme (fresh or dried)

2 tablespoons all-purpose flour

1/2 cup dry white wine

2 cups beef broth

1 cup chicken broth

6 slices day-old French bread or baguette, toasted

1 1/2 cups grated Gruyère cheese

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped (for garnish)

Cooking spray

PREPARATION:

Preheat the oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray.

Melt butter in a large pan over medium heat. Add onions and cook until soft, sweet, and golden brown (about 15 minutes). Add garlic, salt, pepper, and thyme; cook for 1 more minute.

Sprinkle flour over the onions, cook for a couple of minutes, then pour in the wine. Let it simmer until the liquid reduces slightly. Add both broths and bring to a simmer for 10 minutes.

Pour half the onion mixture into the baking dish. Layer half the toasted bread slices, then sprinkle with half of the Gruyère and Parmesan. Repeat with the remaining ingredients.

Bake uncovered for 20-25 minutes, or until the cheese is bubbly and browned at the edges.

Let it rest for a few minutes, then garnish with fresh parsley before serving.

Variations & Tips:

For a vegetarian version, replace the beef broth with chicken or vegetable broth.

Experiment with different cheeses for new flavors.

Use gluten-free bread for a gluten-free casserole.

Prep the casserole a day ahead and refrigerate until ready to bake.

Short on time? Use store-bought caramelized onions.

This French Onion Soup Casserole is not just a meal; it’s an experience. A perfect blend of tradition and modernity, it’s sure to be a hit at your dinner table. Enjoy the cooking, and savor the delicious moments!

Enjoy !

Imagine all the flavors of your favorite lasagna, simmered slowly and lovingly in a pot, coming together in a harmonious blend of rich tomatoes, tender pasta, and succulent ground beef, topped off with dollops of creamy ricotta and a sprinkle of grated Parmesan. This Slow Cooker Lasagna Soup brings the classic comfort food into your bowl in a deconstructed form, perfect for those days when you crave the warmth and comfort of lasagna but yearn for the ease and convenience of a slow cooker meal. It’s a hearty, comforting soup that’s as satisfying as its layered counterpart, with the added bonus of being effortlessly easy to prepare. Whether you’re gathering the family for a cozy meal, wanting to warm up on a chilly evening, or simply looking for a new slow cooker recipe to add to your repertoire, this Lasagna Soup promises to deliver big on flavor and comfort.

Why You’ll Love Slow Cooker Lasagna Soup:

• Effortless Cooking: Just prep, drop, and go. Let the slow cooker do the heavy lifting.
• All the Lasagna Flavors: Enjoy the beloved taste of lasagna without the fuss of layering and baking.
• Versatile and Forgiving: Easily adaptable to your taste preferences and perfect for using up pantry staples.
• Crowd-Pleaser: A hit with both kids and adults, making it a fantastic option for family dinners or gatherings.

Ingredients Notes For Slow Cooker Lasagna Soup:

• Ground Beef: The base of the soup, providing rich flavor and heartiness. Substitute with ground turkey or sausage for a twist.
• Tomatoes: A mix of crushed tomatoes and tomato paste creates a deep, rich base reminiscent of the best lasagna sauces.
• Broth: Beef or chicken broth adds depth and forms the liquid base of the soup.
• Lasagna Noodles: Broken lasagna noodles give this soup its namesake character and satisfying bite.
• Cheeses: Ricotta, mozzarella, and Parmesan cheese mimic the creamy, cheesy layers of traditional lasagna.
• Seasonings: Garlic, onion, Italian seasoning, salt, and pepper build layers of flavor that infuse the soup with classic lasagna taste.

Recipe Steps:

1. Brown the Beef: Start by browning the ground beef in a skillet, then transfer it to the slow cooker.
2. Add the Tomatoes and Broth: Pour in the crushed tomatoes, tomato paste, and broth. Stir in the chopped onions, minced garlic, and Italian seasoning.
3. Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to meld beautifully.
4. Pasta Time: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Increase the heat to high, and cook until the pasta is tender.
5. Final Touches: Serve the soup hot, topped with dollops of ricotta, a sprinkle of mozzarella, and a generous dusting of Parmesan cheese.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: For best results, freeze the soup without the noodles, as they can become mushy upon reheating. Freeze for up to 3 months.