Sausage & Veggie Pasta Casserole

16 oz. farfalle (bowtie) pasta
1 lb. Italian sausage, browned and cooled
1 lb. broccoli florets, frozen or fresh
1 c. carrots, julienned
3/4 lb. onion, diced
4 garlic cloves, finely minced
1/4 c. dried basil (or 1/2 c. fresh)
2 c. mozzarella
2 large eggs
15 oz. ricotta cheese
2 T. lemon juice
2 t. salt
1 t. black pepper
1 jar pasta sauce
Parmesan cheese

Cook pasta until barely al dente; drain and place in large bowl. Add sausage, broccoli, carrots, onion, garlic, basil, and half of mozzarella. Mix. In small bowl, combine eggs, ricotta, lemon juice, salt, and pepper. Add to large bowl and mix together. Spread half of mixture into lasagna tray, top with half of pasta sauce. Spread remainder of mixture, top with remaining pasta sauce, and mozzarella. Add parmesan cheese as desired. Wrap with foil and plastic wrap; freeze. Thaw before cooking. Bake 45 minutes at 375 degrees. Remove foil and cook another 10-15 minutes or until cheese is melted and casserole is bubbling.

Garlic Pork Roast

3 lb. boneless pork loin roast
1 t. kosher salt
1/2 t. pepper
1 medium onion, sliced or chopped
6 garlic cloves, whole or minced
1 c. chicken broth

Place all ingredients in gallon freezer bag; freeze. Thaw overnight before cooking. Cook in crockpot on Low for 6-8 hours.