Description
Crockpot lasagna soup is a hearty and flavorful dish that combines the elements of traditional lasagna with the ease of a slow-cooked soup.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces uncooked lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a skillet, brown the ground beef over medium heat. Drain excess fat.
- Add chopped onion and minced garlic to the skillet. Sauté until onions are translucent.
- Transfer the beef mixture to the crockpot.
- Add crushed tomatoes, beef broth, water, basil, oregano, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, add broken lasagna noodles to the crockpot.
- In a bowl, mix ricotta cheese with a pinch of salt and pepper.
- Once the noodles are tender, stir in ricotta cheese and half of the mozzarella cheese. Mix well.
- Top with remaining mozzarella and Parmesan cheese. Cover and let it melt for 10 minutes.
- Garnish with fresh basil before serving.
Notes
- You can substitute ground turkey or sausage for ground beef.
- Add vegetables like spinach or mushrooms for extra nutrition.
- Use gluten-free lasagna noodles if needed.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: crockpot lasagna soup, lasagna, soup, slow cooker, Italian