Description
Slow Cooker Lasagna Soup brings all the comfort of classic lasagna to a warm, hearty bowl. Packed with protein, veggies, and a rich ricotta topping, it’s ideal for cozy weeknights and make-ahead meals.
Prep Time: 30 min | Cook Time: 5 hrss | Total Time: 5 hrss30 min | Course: Main Course | Cuisine: American | Keyword: freezer, meal prep, slow cooker | Servings: 6
Ingredients
2tablespoonolive oil
1yellow onion,diced
6garlic cloves,pressed
1lbground beef
4cupsvegetable broth,low sodium
900mltomato sauce(marinara sauce)
396mltomato paste
1.5tablespoonItalian spice blend
2teaspoonsalt
2teaspoonblack pepper
¼teaspoonred pepper flakes
2cupscremini mushrooms,diced
2cupszucchini,diced
1cupred bell pepper,diced
6sheetslasagna noodles,broken into pieces
2cupsfrozen spinach(or 4 cups fresh)
parmesan cheese,for sprinkling
½cupricotta cheese*see notes below
½cupcottage cheese*see notes below
½cupmozzarella,shredded
¼cupfresh parsley,chopped
¼cupfresh basil,chopped
Instructions
- To a large skillet over medium high heat add olive oil. Once hot, add garlic and onions and cook until fragrant. To the same pan, add ground beef. Cook, stirring frequently until the beef is fully cooked and no longer pink in colour. Drain excess oil by pouring beef onto a paper towel lined plate.
- To the crockpot- add cooked beef, onions and garlic, vegetable broth, tomato sauce, tomato paste, Italian spices, salt, black pepper, red pepper flakes, mushrooms, zucchini and bell peppers. Stir. Cover and set to LOW for 6-6.5 hours or HIGH for 3-3.5 hours.
- Once cooked, stir in the lasagna noodles and frozen spinach. Cook for another 30-45 minutes on HIGH.
- To make the topping- in a bowl, stir together ricotta, cottage cheese, mozzarella, parsley and basil.
- Prior to serving, mix in half of the ricotta topping. Serve each bowl with an additional dollop of topping. Top with fresh parmesan cheese if desired. Enjoy!
Notes
For the topping ricotta cheese can be replaced with additional cottage cheese if desired! However please note ricotta will result in a creamier, more cheesy soup while cottage cheese will add additional protein but will not hold up as well if stored for longer periods of time!
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1.5cups | Calories: 573kcal | Carbohydrates: 54g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 2949mg | Potassium: 2007mg | Fiber: 10g | Sugar: 20g | Vitamin A: 9571IU | Vitamin C: 72mg | Calcium: 281mg | Iron: 8mg
