Prep 20 mins
Cook 5 hrs 30 mins
Easy to make and easy to eat! Yummy
- 1 tablespoon extra virgin olive oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 lb ground beef
- 1 teaspoon italian seasoning
- 3 cups tomato sauce
- 1⁄2 cup water
- 1 cup corn kernel
- 8 lasagna noodles
- 2 cups ricotta cheese, 15oz container
- 2 cups mozzarella cheese, shredded
- Cook onion and garlic in oil over medium heat until onions are clear.
- Add ground beef and cook until no longer pink.
- Drain fat from pan.
- Add italian seasoning, tomato sauce, corn and water to meat.
- Heat for 5 minutes over medium heat.
- Break noodles into thirds.
- place half of the noodles in the bottom of the crock pot.
- Add half of the meat mixture, half of the ricotta cheese then half of the mozzarella cheese.
- Add remainder of noodles, meat mixture, ricotta cheese and mozzarella cheese.
- Cover and cook on low for 5-6 hours.
Really good recipe! But, I agree with another reviewer that it lacked something. I was quite satisfied by adding salt & pepper at the table but my husband thought it was bland. I was impressed with not having to cook the noodles & then handle them hot but I was afraid that they wouldn't get cooked properly. But, everything worked out great! I liked the addition of the corn and was pleased with the texture of the ricotta even though I had never tasted it before.
I followed this recipe exactly and found it good in texture and consistency but lacking in flavor. My husband enjoyed it (I call him Mikey--he likes almost everything!)If I use it again, I'll have to raid the spice drawer. Also, I felt there was too much prep before gettting it in the crock pot--kind of defeated the purpose. As for breaking the noodles (per the previous rating) I just snapped them over the straight edge of the kitchen counter--voilÃ . For such recipes in general, it would be handy if the size crock pot required were included in the directions. Thanks!
This was my first time try with a lasagna made in the crockpot and I could not have been more pleased. The only thing I did different was to add a pound of italian sausage along with the hamburger. At 3 ½ hours the lasagna was done. Everyone in the family loved it so this will be on our monthly menu!! I figured out how to make the noodles brake in 1/3’s not shatter. Hold your noodle in your left hand (hand face up) draw an imaginary line where you want the noodle to break. Place your other hand (face side down) on the noodle then bend the noodle up with face up hand. So left hand pinky finger will be right next to right hand pointer finger. Took me 4 noodles to figure out that was the only way you could apply equal pressure on the noodle and get a clean break. Terry, thank you so much for a fantastic recipe!!