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Updated October 11,  2015

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         Crock Pot Lasagna Soup
         From the kitchen at Spicewood

Subject: Crock Pot Lasagna Soup


1 lb Ground beef
1 Onion, chopped
10 3/4 oz Can tomato soup
14.5 oz Petite diced tomatoes
15 oz Tomato sauce
2 Chicken bouillon cubes
2 Beef bouillon cubes
4 Cups water
1 1/2 tsp Oregano
1 1/2 tsp Basil
1 tsp. Parsley
2 tsp Garlic powder
1 tsp Salt
1/4 tsp Pepper
8 oz. Ricotta Cheese
8 Lasagna noodles, broken into small pieces - uncooked
12 oz Shredded Mozzarella Cheese

Combine onions, tomato soup, diced tomatoes and tomato sauce in crock pot.
Add all of the spices and bouillon cubes to crock pot.
Add water and spread your broken uncooked lasagna noodle pieces all around.
Crumble raw ground beef over top and cover.
Cook on Low for 7-8 hours or on High for 4-5 hours.
Approximately half hour or so before done, stir in Ricotta cheese.
Serve with shredded Parmesan !