Pesto Potatoes ~ adapted from Carlsbad Cravings

2 lb red potatoes, cubed
1/4 c prepared pesto
1 T olive oil
1 T dry ranch dip mix
1/4 t onion powder
1/4 t garlic powder
1/2 t kosher salt, more or less to taste
bacon bits, optional

Preheat oven to 400°. Line a rimmed baking sheet with parchment paper and set aside.

Place potatoes in large mixing bowl. Add remaining ingredients, except bacon bits, and toss to combine. Place in single layer on prepared baking sheet. Roast 40 minutes, stirring once halfway through cooking, or until golden brown. Top with bacon bits if desired, serve immediately. Serves 6 as a side dish.

Chef's Note: To reheat leftover potatoes, heat 1 t olive oil in non stick skillet over medium high heat. Add potatoes and sauté until warmed through, approximately 3 minutes, stirring constantly. Sprinkle with kosher salt and bacon bits (potatoes will have absorbed all the salt from cooking when cooled, additional salt will be needed after reheating).

Crock-Pot Spinach and Pesto Lasagna

2 c marinara sauce, plus extra for serving
12 uncooked lasagna noodles
1 c pesto
2 c ricotta cheese
12 oz bag baby spinach, washed and dried
1 c grated Parmesan cheese
2 c mozzarella cheese, shredded
1/4 cup water

Place approximately 1/4 c pasta sauce in bottom of large 4 quart Crock-pot slow cooker. Add one layer of uncooked lasagna noodles, breaking them apart to cover sauce. Spread 1/2 c ricotta cheese and 2 T pesto on pasta. Add 1/4 of the spinach and sprinkle heavily withParmesan and mozzarella cheeses. Repeat layers twice or until all ingredients are used. Put 1/4 c water into empty sauce jar and pour over top of lasagna.

Place cover on Crock-pot and cook on low for 6 hours or on high for 3 to 4 hours. Lasagna is done when pasta is tender. Uncover and let stand 10 to 15 minutes before serving. Serves 8.

Chef's Note: This dish was delicious and much easier to prepare than a traditional lasagna with precooked pasta. I would recommend using fresh mozzarella rather than pre-shredded cheese as the anti-caking ingredients make the cheese rubbery.