EASY CROCK POT LASAGNA SOUP RECIPE
Easy lasagna recipe without all the work. You have to try this easy crock pot lasagna recipe! A lasagna soup crock pot recipe that tastes just like lasagna!
Provided by Eating on a Dime
Categories Soup
Time 6h10m
Number Of Ingredients 12
Steps:
- First brown the ground beef in a large skillet over medium high heat and drain off the excess grease.
- Then place the ground beef into a 6 quart crock pot.
- Add in the diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
- Add in seasonings.
- Third, pour in the beef broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the lid. Break the lasagna noodles into bite size pieces and stir them in. I break them in over the crock pot so all the small pieces will fall directly into the crock pot.
- Cover and cook on high for 30-45 minutes until the noodles are cooked through.
- Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and the shredded parmesan cheese.
Nutrition Facts : ServingSize 6 g, Calories 605 kcal, Carbohydrate 52 g, Protein 36 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 90 mg, Sodium 1143 mg, Fiber 4 g, Sugar 6 g, TransFat 1 g
LASAGNA SOUP
Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
- garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
- Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
- And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
- off at least half of the grease.
- Add the tomato paste . . .
- And stir to combine. Let the tomato paste cook for 1 minute.
- Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
- bits.
- Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
- Add the stock and stir it in . . .
- Then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
- the salt and pepper as needed.
- Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- Pour in the cream and stir to combine.
- Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
- basil, salt, and pepper . . .
- And stir until combined.
- Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!
LAZY LASAGNA SOUP {CROCKPOT}
Cook up a delicious, healthy and hearty dinner with this one pot lazy lasagna soup recipe! All made in the crockpot, this ground beef, veggie and pasta soup is perfect for those busy days. Easy, cheesy, and loaded with protein, this is one tasty dish that the whole family will love! {Gluten-free friendly}
Provided by Elysia
Categories dinner
Time 4h40m
Number Of Ingredients 15
Steps:
- In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
- Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
- Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
- Cover and cook on high for 30-45 minutes or until the noodles are tender.
- Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.
Nutrition Facts : Calories 426 kcal, Carbohydrate 50 g, Protein 34 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 653 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
SLOW-COOKER LASAGNA SOUP
Provided by Katie Lee Biegel
Categories main-dish
Time 6h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
- In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
- Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
- Preheat the oven to broil.
- Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
SLOW-COOKER LASAGNA SOUP
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa
Provided by Taste of Home
Categories Lunch
Time 5h35m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.
Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.
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