Slow-cooker Lasagna and Cookie Milkshake

This was a hit tonight, so much so that I have to write it down for history's sake. Evelyn had thirds! AND wanted more, but there was no more to be had.

Crockpot Pesto Lasagna

Layer the following ingredients until you run out of ingredients:

Pasta sauce (about 1/4 cup at a time) - I used my homemade chunky tomato soup and it worked great.

Uncooked lasagna noodles, and you can break them to fit your pot.

Pesto sauce (you'll use an 8 oz jar easy)

Cottage or ricotta cheese

Handful of baby spinach

Parmesan/mozarella cheese

Start again with the pasta sauce (and end with it on top too)

Cook on high for 3-4 hours or low for 5-6.

Delish.

The crockpot has saved me this month. Because of our new baby, I thought ahead in January and planned out all our dinners to be crockpot dinners that I could start pre-fussy evening time. It worked out great... especially with the unexpected surgery! I also chose really easy dump and leave dinners. This lasagna took me about 7 minutes to dump in the crockpot before a busy busy afternoon.

And now, dessert. This was too good. I enjoyed it too much. Yum.

Cookie Milkshake

About 1/2 a blender of ice cream.

Crush up some old valentine cookies that still have their frosting on them and add to the blender.

Add milk to desired consistency.

Blend. I served these in the tiny shot glasses I got for Christmas. Everyone had seconds. I got to scrape out the blender.