Crock Pot Lasagna & Taco Soup

Lasagna in the crock pot? YES! And it's delicious!! It was a huge hit with my family, I didn't hear one "ewww", "what is this" or my favorite "I don't like this". Not ONE!!

Crock Pot Lasagna

• 1 lb Italian sausage
• 2 jars (each 24 oz.) spaghetti sauce
• 2 cups water
• 1 lb. ricotta cheese
• salt and pepper to taste
• 16 ruffle-edged lasagna noodles (not no-boil noodles)
• 1 1/2 lb. mozzarella cheese, grated
• 1/4 cup grated Parmesan cheese

Brown the sausage, add spaghetti sauce and water, simmer for about 5 mins.
In another bowl, stir together the ricotta, salt and pepper. Set aside.
Spray inside of crock pot with cooking spray.  Spread a thin layer of the sauce on the bottom of the slow-cooker. Cover the sauce with a single layer of uncooked lasagna noodles (about 3), breaking the noodles as needed to fit. Spread about 1/3 cup of the ricotta mixture over the noodles. Top with about 2 cups of the sauce, then sprinkle with about 1 cup of the mozzarella and 1/4 cup of the Parmesan. Repeat the layers 3 more times.
I served this with homemade Italian bread and salad.

 Taco Soup

• 1 can pinto beans
• 1 can black beans
• 1 can kidney beans
• 1 can Rotel
• 1 can diced tomatoes
• 2 cans mixi-corn (the next time I make it I will use regular corn or 1 of each to cut down on the spiciness)
• 1 envelope or ranch dressing mix
• 1 pkg taco seasoning
• 1 lb ground beef (browned)

Toppings

•  corn chips 
• sour cream
• shredded cheddar cheese

Put everything into the crock pot except ground beef (and toppings) and cook on low for about 4 hours. Do not drain the beans, corn or tomatoes (yes I learned that the hard way).

After the soup has cooked add the ground beef and allow to cook for another 30 mins or so. 

Serve with toppings and enjoy!!