I know it's very cold where many of you live. Delaware hasn't gotten that memo yet. While we have indeed had some cold days, it's nothing like the cold of years past. It's certainly doesn't feel like January. Is it wrong for a woman to want some snow? Okay, back on track I go. I know it's been very cold where many of you live, so I thought I'd flashback to a cozy dish that's sure to warm you all up!

From the book

THE COZY CHICKS KITCHEN

Welcome to our kitchen! The kitchen is the heart of the home. This sense of warmth and companionship is what The Cozy Chicks try to invoke in our novels. And now, our cookbook will allow you to enter the heart of our cozy mystery worlds—the stories of our characters, of their authors, told through food. For a short while, our heroines have taken a break from crime solving to don aprons and wield spatulas and wooden spoons. And they’d like nothing more than to spend some time with you. THE COZY CHICKS KITCHEN is chock full of mouthwatering gems. Everything is here: main dishes, desserts, salads, soups, drinks, and did I mention desserts? Don’t miss this fabulous collection. I’ve got both the ebook version and a hardcopy. Get yours today! --Julie Hyzy, New York Times bestselling author of the White House Chef and Manor House mysteries The Cozy Chicks Are Bestselling Authors: Ellery Adams / J.B. Stanley Deb Baker / Hannah Reed Lorna Barrett / Lorraine Bartlett Kate Collins Mary Kennedy Mary Jane Maffini Maggie Sefton Leann Sweeney.

SLOW COOKER SPOONABLE LASAGNA

by Author Leann Sweeney

Ingredients

1 24-ounce jar of your favorite marinara sauce

2 tablespoons olive oil

1 pound ground beef

1 small onion, chopped

2 cloves garlic minced

1 16-ounce container whole milk ricotta cheese

1 cup shredded Parmesan cheese

1 teaspoon salt

2 cups shredded mozzarella cheese

1 teaspoon oregano

1 10-ounce container refrigerated Alfredo sauce

1 package lasagna noodles-uncooked

Directions

Brown ground beef, onion and garlic in the olive oil.

Add the marinara sauce and simmer. 

Meanwhile, combine the ricotta, Parmesan cheese, salt and oregano.

Ladle enough of prepared sauce in the bottom of the slow cooker to just cover.

Break the lasagna noodles. Place about 1/3 of the package over the sauce. 

Spoon the cheese mix in globs over the noodles; spoon 1/3 Alfredo sauce over this. 

Top with a layer of mozzarella and then more sauce.

Repeat the layers, ending with a layer of sauce and mozzarella. 

Cover and cook on low for 8 to 10 hours. 

It is spoonable the first day, but the second day, after chilled, it can be cut like regular lasagna.

Yield: 6 - 8 servings

Just think about the aroma of this filling your house all day, then sitting down with a heaping helping along with warm, crusty, buttery bread. 

Yup, that was my stomach you just heard growling.

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