Description
A hearty and flavorful slow-cooker soup that captures the essence of lasagna with minimal effort.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups beef broth
- 1 teaspoon Italian seasoning
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Instructions
- In a skillet, brown the ground beef over medium heat until no longer pink; drain excess fat.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Transfer the beef mixture to the crockpot.
- Stir in the crushed tomatoes, beef broth, and Italian seasoning.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot and stir.
- In a bowl, mix the ricotta, Parmesan, and half of the mozzarella cheese.
- Serve the soup in bowls and top with the cheese mixture and remaining mozzarella.
Notes
For a vegetarian version, substitute ground beef with lentils or mushrooms. This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Calories: 450
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 28g