Our easy homemade Crepes are absolutely delicious and so easy to make with ingredients you already have. Fill them with sweet or savory fillings your family loves.

The Foolproof Crêpe Recipe We Make on Repeat

Crepes were one of the first things I learned to make from scratch as a kid–they've always been a weekend staple! I love them with Nutella and strawberries, or these Strawberry crepes with cream filling. Crepe mornings usually turn into a build your own bar.

Pro Tip: This is a great breakfast to make ahead of time, either by making the crepe batter the day before, storing it covered in the fridge, or cook the crepes, stack them and store them in the fridge several days in advance. Then simply rewarm them for a few seconds in a pan or on a griddle.

Try more of my breakfast favorites, like Sheet Pan Pancakes, Mascarpone French Toast, Torrijas, Lemon Blueberry Pancakes, Raspberry Scones, or Cinnamon Rolls!

What is a Crêpe?

Crepes are thin, delicate French-style pancakes that can be filled with either sweet or savory ingredients. Unlike  American pancakes, French Crepes don't contain a leavening agent, like baking soda or baking powder. That's why they cook wafer-thin and tender instead of thick and fluffy.

We love them filled with Nutella and strawberries or bananas, or use them to make Blintzes. For savory crepes, omit the vanilla extract and reduce the sugar. Fill crepes with ham, eggs and cheese, or a creamy chicken mixture.

How to make Crepes:

Blend the Batter: Add all of the ingredients to a blender and blend until smooth, scraping down the sides if needed. Chill the batter for 30 minutes, or up to a day, if you have time.

Cook the Crepes: Heat a large non-stick skillet over medium heat and grease lightly with butter or cooking spray. Pour about ¼ cup of batter into the hot pan, swirling as you pour to form a large, thin circle. Cook for about 30 seconds per side, flipping once, until lightly golden. Stack the cooked crepes on a plate and cover with a light towel to keep warm while you finish the rest.

Serve: Fill with your favorite sweet or savory fillings and enjoy! These crepes also reheat wonderfully, so feel free to make a big batch to keep in the fridge.

Print

Homemade Crepes

Our favorite homemade Crepes are easy to make with basic ingredients and no special equipment. Fill them with sweet or savory fillings and they're everyone's favorite.

Course Breakfast, Dessert

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 15

Calories 116kcal

Author Lauren Allen

Cost 3

Equipment

• Blender
• Pan

Ingredients

• 4 large eggs
• 1/3 cup butter , softened
• 1/3 cup granulated sugar
• 1 cup all-purpose flour
• 1 1/4 cups milk
• 1 teaspoon vanilla extract
• dash salt

US Customary – Metric

Instructions

• Blend batter: Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. 
  4 large eggs, ⅓ cup butter, ⅓ cup granulated sugar, 1 cup all-purpose flour, 1 ¼ cups milk, 1 teaspoon vanilla extract, dash salt
• Chill: If time permits, chill the crepe batter in the fridge for 30 minutes or up to 1 day. 
• Cook: Heat a large non-stick skillet over medium heat. Grease lightly with cooking spray or butter, if needed. Once the pan is hot, pour about ¼ cup of batter into the hot pan, swirling it around the pan as you pour to form a large, thin pancakes. Cook for about 30 seconds on each side, flipping once, until lightly golden.
• Stack cooked crepes on a plate and cover with a light dish towel to keep warm.
• Add desired toppings or fillings:
• Sweet Crepe Filling Ideas: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

  Savory Crepe Filling Ideas: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make savory breakfast crepes with eggs, ham, sausage, or bacon and cheese.

Video

Notes

Make Ahead Instructions: The crepe batter can be made 1 day in advance, or you can cook all of the crepes in advance and store in an airtight bag in the fridge for 2-3 days.

Freezing Instructions: Store in a freezer safe bag for up to 3 months. Reheat in the microwave, covered with a damp paper towel, for 15-20 seconds, or until warm and soft.

Savory Crepe Filling: fill with ham and cheese, chicken with béchamel sauce, or sautéed veggies like spinach, mushrooms, bell peppers, tomatoes. Make breakfast savory crepes with eggs, ham, sausage, or bacon and cheese.

Sweet Crepe Filling: fill with our cream cheese crepe filling, or Nutella, lemon curd, jam, and fresh berries, pineapple, mango or bananas. Top with powdered sugar or whipped cream.

Gluten Free: Use a gluten free flour all purpose blend at a 1:1 cup ratio. I recommend the Cup4Cup brand. 

Nutrition

Calories: 116kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 59mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 231IU | Calcium: 35mg | Iron: 1mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe February 2019. Updated July 2022, February 2024 and August 2026.

This light and fluffy Pumpkin Pancakes recipe is served with a homemade cinnamon syrup for the best fall breakfast you will make on repeat!

Pumpkin Pancakes is my kids most requested breakfast,

Pumpkin Pancakes are our absolute favorite fall breakfast that usually becomes our Saturday morning staple all season. Of all the pancake recipes I've made over the years, I look forward to these ones the most. They're still quick to throw together, but they feel extra special. And don't skip that cinnamon syrup, it takes them completely over the top. I can't wait for you guys to try it!

Don't miss my other pumpkin recipes, like my Pumpkin Protein Shake, Pumpkin French Toast, Pumpkin Cream Cheese Muffins, and Pumpkin Chocolate Chip Cookies!

How to make Pumpkin Pancakes:

Make Pancake Batter: Combine the wet ingredients in a mixing bowl and the dry ingredients in a separate mixing bowl. Stir the dry ingredients into the wet ingredients just until combined (don't over-mix, a few lumps are fine).

Cook: Drop a scoop of the batter on a lightly oiled griddle over medium-high heat. Flip only once when you see bubbles on the surface.

Serve: Make the simple 5 minute cinnamon syrup in a saucepan, then serve with the warm pancakes. The combo is absolutely incredible and makes the perfect Fall breakfast!

Print

Pumpkin Pancakes

This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin. 

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 pancakes

Calories 332kcal

Author Lauren Allen

Cost 5

Equipment

• Griddle
• Mixing bowl

Ingredients

• 1 cup all-purpose flour
• 1 1/2 Tablespoons light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup canned pumpkin
• 1 large egg
• 1 Tablespoon oil
• 1 Tablespoon vinegar

For the Cinnamon Syrup:

• 1/2 cup butter (1 stick)
• 1 cup granulated sugar
• 1 cup buttermilk
• 1 Tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• ½ t teaspoon baking soda

US Customary – Metric

Instructions

Pumpkin Pancakes:

• In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
  ¾ cup milk, ½ cup canned pumpkin, 1 large egg, 1 Tablespoon oil, 1 Tablespoon vinegar
• In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
  1 cup all-purpose flour, 1 ½ Tablespoons light brown sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground allspice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

For the Cinnamon Syrup:

• Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. 
  ½ cup butter, 1 cup granulated sugar, 1 cup buttermilk, 1 Tablespoon vanilla extract, ½ teaspoon ground cinnamon, ½ t teaspoon baking soda
• Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Video

Notes

Yield: If you use ¼ cup scoop for each pancake, it will make 8-10 pancakes. 

Serving Size: 1 pancake. 

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.

Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.

Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 405mg | Potassium: 144mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2860IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I originally shared this recipe September 2017. Updated October 2020, September 2023 and August 2026.

This Sheet Pan Greek Chicken and Potatoes recipe is a complete dinner made on one pan! Tender, juicy chicken and golden potatoes seasoned with classic Greek flavors, roasted together until perfectly crispy and full of flavor.

This is a Sheet Pan Meal that just Hits!

I could eat this sheet pan dinner every week and not get tired of it. The potatoes turn perfectly crispy, the chicken stays juicy, and everything gets a bright finish of lemon, feta, and dill. It's so easy to throw together but it tastes good enough to serve guests.

My Biggest Tip: For extra crispy potatoes, make sure they're in a single layer with space between them on the pan. Crowding causes steaming instead of roasting! I also love adding kalamata olives and cherry tomatoes to the pan in the last 10 minutes of cooking. It's so good, I hope you try this one!

Try more of my one-pan meals, like Pesto Chicken Casserole, Instant Pot Chicken and Rice, Creamy Chicken and Gnocchi, Crock Pot Baked Ziti, Skillet Lasagna, Instant Pot Spaghetti, or Mongolian Noodles.

How to make Sheet Pan Greek Chicken and Potatoes:

Marinate Chicken: Toss chicken in marinade to evenly coat then refrigerate to for at least 30 minutes (or up to 8 hours in the fridge). Remove from fridge about 30 minutes before cooking. 

Roast Potatoes: Heat oven to 425°F. Toss potatoes with olive oil and seasonings. Spread on sheet pan and roast for 15 minutes.

Add Chicken: Remove chicken from marinade and place on a paper towel lined plate. Use another paper towel to gently pat the top of the skins to remove excess moisture. pat the skin down to remove excess moisture. Remove potatoes from oven and place chicken thighs on top of the potatoes, skin-side up. 

Roast and Broil: Return to oven and roast for about 20-30 minutes more, until chicken is cooked through (165 degrees F) and potatoes are tender. Broil 3-5 minutes until chicken skin and potatoes are golden and crispy.

Finish & Serve: Squeeze half of a fresh lemon over top of sheet pan. Top with olives, feta and fresh dill. Serve with tzatziki sauce (and harissa paste, if desired).

Print

Greek Chicken and Potatoes

This easy Greek Chicken and Potatoes recipe is all cooked on a sheet pan to give crispy potatoes, tender chicken, and all the Greek flavor we love.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Marinate 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 810kcal

Author Lauren Allen

Cost 13

Equipment

• Baking Sheet
• Knife
• Cutting board

Ingredients

• 6 Tablespoons olive oil , divided
• 3 Tablespoons + 1 teaspoon lemon juice , divided
• 4 garlic cloves , minced
• 1 1/2 teaspoons dried oregano , divided
• 2 teaspoons kosher salt , divided
• 1 teaspoon black pepper , divided
• 2 lbs bone-in , skin-on chicken thighs (about 5 large)
• 2 lbs Yukon gold potatoes , cut into ¾-inch pieces
• 2 oz feta cheese , crumbled
• 2 Tablespoons fresh dill , chopped
• ½ cup Kalamata olives , halved
• 1 cup Tzatziki , for serving

US Customary – Metric

Instructions

• Marinate Chicken: In a bowl, whisk 4 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 cloves garlic, 1 teaspoon oregano, 1 teaspoon salt, and ½ teaspoon pepper. Add chicken and toss to coat. Refrigerate to marinate for at least 30 minutes (or up to 8 hours in the fridge). Remove from fridge about 30 minutes before cooking.
  6 Tablespoons olive oil, 3 Tablespoons + 1 teaspoon lemon juice, 4 garlic cloves, 1 ½ teaspoons dried oregano, 2 teaspoons kosher salt, 1 teaspoon black pepper
• Roast Potatoes: Heat oven to 425°F. Toss potatoes with remaining 2 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon oregano and ½ teaspoon black pepper. Spread on sheet pan and roast for 15 minutes.
  2 lbs Yukon gold potatoes
• Add Chicken: Remove chicken from marinade and place on a paper towel lined plate. Use another paper towel to gently pat the top of the skins to remove excess moisture. pat the skin down to remove excess moisture. Remove potatoes from oven and place chicken thighs on top of the potatoes, skin-side up.
  2 lbs bone-in
• Roast: Return to oven and roast for about 20-30 minutes more, until chicken is cooked through (165 degrees F) and potatoes are tender.
• Broil (Optional but Recommended): Broil 3–5 minutes until chicken skin and potatoes are golden and crispy.
• Finish & Serve: Squeeze half of a fresh lemon over top of sheet pan. Top with olives, feta and fresh dill. Serve with tzatziki sauce (and harissa paste, if desired).
  2 oz feta cheese, 2 Tablespoons fresh dill, ½ cup Kalamata olives, 1 cup Tzatziki

Video

Notes

Side Ideas: Serve with a salad of arugula tossed in lemon juice, olive oil, and a pinch of salt.

Recipe adapted from NY Times Cooking (I adapted it for a simpler preparation and cooking method, and to feed more).

Nutrition

Calories: 810kcal | Carbohydrates: 47g | Protein: 44g | Fat: 50g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 1991mg | Potassium: 1596mg | Fiber: 6g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 50mg | Calcium: 238mg | Iron: 4mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

Easy back to school dinners your family will actually look forward to – in 30 minutes or less!

When the school year kicks off, my dinner routine has to shift fast. Between homework, sports, and “Mom, what’s for dinner?” at 4:30 p.m., I lean hard on a handful of tried-and-true meals that are quick, simple, and guaranteed to disappear from plates.

You’ll find everything from comforting casseroles and one-pot pastas to speedy skillet dinners and freezer-friendly favorites. They’re the kind of recipes that let you skip the stress and still serve something homemade that everyone’s excited to eat.

1. Thai Basil Chicken

Thai Basil Chicken is bold, savory, and ready in 30 minutes – perfect for a midweek dinner that feels different but still doable. Serve it over rice and dinner is done in one skillet. Also, check out our Thai Basil Beef recipe!

2. One Pan Chicken Alfredo

My One-Pan Chicken Alfredo is a lighter take on comfort food without sacrificing the creamy pasta your family loves. It’s all made in one pot with less mess and more ease. This is a go-to when I want something cozy but quick.

3. One Pan Skillet Lasagna

One-Pan Skillet Lasagna has all the cheesy comfort of classic lasagna without the layers or the cleanup. Everything cooks in one skillet, and it’s on the table in 30 minutes.

4. Pork Chops with Creamy Mustard Sauce

Pork Chops with Creamy Mustard Sauce turns a basic dinner into something crave-worthy in under 30 minutes. The sauce is tangy and rich, perfect over mashed potatoes or rice. These feel fancy without being fussy.

5. Breakfast Fried Rice

Breakfast Fried Rice isn’t just for mornings – it makes a fantastic brinner (breakfast-for-dinner!) the whole family loves. Toss in leftover veggies, sausage, or bacon for a customizable, one-pan win. It’s a clever way to clean out the fridge, too.

6. Grilled Chicken Sandwich

These easy Grilled Chicken Sandwiches are juicy, flavorful, and lighter than hamburgers, without feeling like diet food. Pile them high with your favorite toppings and serve with fruit salad or homemade fries for a super simple dinner. They’re freezer-friendly too!

7. Cuban Sandwich

This homemade Cuban Sandwich is the ultimate pressed sandwich – melty, crispy, and packed with flavor. It’s great for using up leftover pork and comes together in a flash. Serve with chips or fruit for a low-effort dinner that still feels special.

8. Pizza Sliders

Pizza Sliders are cheesy, saucy, and baked all at once- hello, no fuss dinner! They’re a big hit with kids and easy to customize with your favorite toppings. Also, try our Pizza Casserole.

9. Taco Soup

Taco Soup is bold, hearty, and ready in one pot. It’s perfect for busy nights with a quick cleanup.

10. Greek Burgers with Feta Aioli

Greek Burgers bring Mediterranean flair to your weeknight rotation, with feta, spinach, and tzatziki built right in. They’re a fun twist on traditional burgers and just as easy to make. Serve them in pitas or buns – whatever you’ve got!

11. Mongolian Noodles

Mongolian Noodles are rich, saucy, and loaded with ground beef and vegetables. Ready in under 30 minutes, this noodle bowl hits the spot on a busy school night.

12. Tortellini Pasta Salad

Tortellini Pasta Salad is hearty enough to be dinner and it’s loaded with black beans, corn, and a zesty dressing – delicious served cold or at room temp. This is one of my favorite make-ahead meals for chaotic evenings.

13. Monte Cristo Sandwich

This Monte Cristo Sandwich is a crispy, sweet‑and‑savory delight! It’s perfect when you want something that feels special but comes together fast. Also, try our Croque Monsieur for a similar elegant twist.

14. Baked Tacos

Baked Tacos make taco night even easier – just assemble, bake, and serve! Everything gets warm and melty in the oven, and the crispy shells stay perfect.

15. Baked Parmesan Crusted Chicken

Baked Parmesan Crusted Chicken is crispy, juicy, and baked, not fried, for a lighter spin on a classic. It’s quick enough for weeknights and pairs with just about anything.

16. American Goulash

American Goulash is a comforting, all-in-one pasta meal with ground beef, tomato sauce, and elbow macaroni. It’s budget-friendly and makes enough to feed a crowd, or have leftovers for lunch. It’s a total classic for a reason!

17. Egg Roll in a Bowl

Egg Roll in a Bowl is a savory, veggie-packed dish made in one skillet, ready in just 20 minutes. It’s the easiest way to enjoy egg roll flavor without the fuss of frying or wrappers.

Our Slow Cooker Lasagna recipe is the ultimate set-it-and-forget-it comfort food! All the rich, cheesy, meaty layers of classic homemade lasagna made effortlessly right in your crockpot.

The Slow Cooker Lasagna That Practically Makes Itself

Using your crockpot/slow cooker is without a doubt the easiest way to make lasagna! You don't even need to pre-cook the noodles! Regular lasagna noodles cook right in the slow cooker as everything simmers together. Just layer them in (break the noodles to fit, as needed) and they turn out perfectly tender every time. I love a good classic homemade lasagna, but when I'm in a time crunch or don't want to turn on the oven, this crockpot lasagna saves me every time!

I whip up a quick homemade pasta sauce using canned tomatoes, since it's way less expensive (and tastes better) than a jar of spaghetti sauce. Cook the ground beef and sausage ahead of time to make this meal even quicker.

Try more of my Italian recipes, like Instant Pot Spaghetti, Pink Sauce Pasta, Meatball Subs, or One Pan Chicken Alfredo!

How to make Slow Cooker Lasagna:

Brown the Meat: Cook ground beef (or Italian sausage) with onion and garlic until browned. Drain, then stir in your favorite marinara sauce and set aside.

Cheese Mixture: In a mixing bowl, combine mozzarella, cottage cheese, and parmesan cheese.

Assemble: Spread a thin layer of meat sauce on the bottom of the slow cooker, then layer in uncooked lasagna noodles (broken to fit), meat sauce, and ricotta cheese mixture. Repeat the layers.

Cook and Serve: Cover and cook on low for 3-4 hours until noodles are tender. Add shredded mozzarella in the last 20 minutes, then serve this crockpot lasagna topped with fresh basil and parmesan. Make sure to try my Skillet Lasagna if you need something quicker.

Print

Slow Cooker Lasagna

This easy Crockpot Lasagna recipe has all the flavor of a traditional homemade lasagna but without the mess and prep! It's perfect for a busy weeknight and a meal everyone enjoys!

Course Main Course

Cuisine American, Italian

Prep Time 25 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 7

Calories 634kcal

Author Lauren Allen

Cost 16

Equipment

• Meat Chopper
• Pan
• Slow Cooker

Ingredients

• 1/2 pound lean ground beef
• 1/2 pound ground Italian sausage or pork sausage
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion , chopped*
• 1 teaspoon Italian seasoning
• 2 Tablespoons dried parsley flakes
• 2 teaspoons garlic powder
• 2 Tablespoons Worcestershire sauce
• 6 ounce can tomato paste
• 29 ounces tomato sauce
• 2 Tablespoons granulated sugar
• 1 1/4 cups water
• 8 ounces lasagna noodles , uncooked
• 4 cups shredded mozzarella cheese
• 1 1/2 cups cottage cheese (or ricotta)
• 1/2 cup freshly grated parmesan cheese

US Customary – Metric

Instructions

• Brown Meat: In a large skillet over medium heat brown the ground beef, Italian sausage and onion. 
  ½ pound lean ground beef, ½ pound ground Italian sausage, 1 large onion
• Make Red Sauce: Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
  1 ½ teaspoons salt, ½ teaspoon freshly ground black pepper, 1 teaspoon Italian seasoning, 2 Tablespoons dried parsley flakes, 2 teaspoons garlic powder, 2 Tablespoons Worcestershire sauce, 6 ounce can tomato paste, 29 ounces tomato sauce, 2 Tablespoons granulated sugar, 1 ¼ cups water
• Assemble: Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). 
  8 ounces lasagna noodles
• Add Cheese Mixture: Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. 
  4 cups shredded mozzarella cheese, 1 ½ cups cottage cheese, ½ cup freshly grated parmesan cheese
• Finish Layers: Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
• Cover and cook on low for about 4-5 hours or until noodles are tender.

Video

Notes

Onion: You could substitute 1-2 Tbsp dried minced onion

Make Ahead Instructions: The meat sauce can be prepared in advance and stored in the fridge up to a few days ahead, until ready to assemble easy slow cooker lasagna.

Freezing Instructions: The meat sauce can be frozen in advance in a freezer safe bag or container for up to 4 months. Let thaw then assemble the lasagna.

Nutrition

Calories: 634kcal | Carbohydrates: 46g | Protein: 39g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 2214mg | Potassium: 1053mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1482IU | Vitamin C: 17mg | Calcium: 488mg | Iron: 4mg

Follow Me

Get recipe ideas weekly!

Please enable JavaScript in your browser to complete this form.

Your Email Address *

Yes, please!

I first shared this recipe February 2015. Updated March 2018, September 2023 and August 2026. 

Your grocery bill isn't in your head, it's officially the biggest it's been in 50 years. According to a new report, Americans are living through the sharpest jump in grocery prices in half a century, and it's forcing a lot of us to rethink how we shop, cook, and plan meals.

Why Your Grocery Bill Feels So Different This Year

If you've noticed your cart costs more than it used to for the same list of items, you're not imagining it. The U.S. Department of Agriculture's Economic Research Service now projects that overall food prices will climb another 3.1% in 2026; on top of years of prices that were already stretching household budgets thin.

What makes this stretch feel different isn't just one number, it's how uneven the increases are. Some categories are climbing fast while others are actually easing, which means the old rule of thumb of “just buy less of everything” doesn't really work anymore. The smarter move is knowing exactly where your money is getting squeezed and where you can still find some breathing room.

What's Getting More Expensive (And What's Finally Getting Cheaper)

Beef is the category taking the biggest hit. The USDA's latest outlook projects retail beef and veal prices will surge more than 10% for the year, which explains why that package of ground beef or steak has felt noticeably pricier at checkout lately. Coffee, bread, and nonalcoholic beverages are also on the list of items expected to cost more this year.

Here's the surprising part: eggs, which became the poster child for grocery sticker shock over the past couple of years, are actually headed in the opposite direction. The USDA expects retail egg prices to drop significantly in 2026 as supply recovers. So if your go-to breakfast has been feeling expensive, now might be the moment it gets a little easier on your wallet again.

That kind of mixed picture is exactly why grocery shopping right now takes a bit more strategy than it used to. A recipe that leaned heavily on beef a year ago might be worth swapping for something egg or chicken forward for a while, simply because the math has changed.

How to Fight Back at the Register

This is exactly the kind of moment meal planning earns its keep. When prices are moving unevenly across categories, having a plan for the week instead of shopping meal-by-meal or recipe-by-recipe makes it much easier to build your menu around what's actually affordable right now, rather than what you assumed would be cheap.

A few practical shifts can make a real dent in your total:

Lean into recipes that use cheaper cuts of meat, beans, or eggs as the protein instead of pricier beef, and save the steak dinners for special occasions rather than weeknights. Build a few meatless nights into your rotation using pantry staples like rice, pasta, and canned beans, which have stayed much more stable in price. And plan your grocery list around a full week at once so you're buying with intention, not filling gaps with last-minute convenience buys; which are almost always the most expensive way to shop.

Let Us Do the Meal Planning For You, For Free

Here's the good news: You don't have to figure any of this out on your own. Every week, we put together a free 5-day dinner meal plan built around real, from-scratch ingredients, balanced to avoid over-relying on whatever's spiking in price that month, and it comes with a printable grocery shopping list with budget information built right in, so you know what you're spending before you ever step into the store.

When you know Monday is a budget-friendly bean and rice dish and Thursday is an egg-based dinner because eggs are finally cheap again, grocery shopping stops feeling like damage control and starts feeling like a plan you're in control of. That's the whole idea behind meal planning on Tastes Better From Scratch: 150+ free weekly meal plans, each with its own grocery list, so you can shop smarter without spending hours doing the math yourself.

Browse all of our free weekly meal plans here and pick one that fits this week's budget, or sign up to get a new meal plan delivered to your inbox every week, so you're always a step ahead of the next price hike.

The Bottom Line

Grocery prices climbing to a 50-year high is a real, national trend, not just a feeling. But it's not uniform, and that's actually good news: knowing what's getting pricier (beef, coffee, bread) and what's getting cheaper (eggs) gives you a real edge. Pair that knowledge with a free weekly meal plan from Tastes Better From Scratch, and you can absorb a lot of this price shock without sacrificing the meals your family actually looks forward to. Start with this week's meal plan →