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!
Servings: 6
Cost: $17.49 Recipe, $2.92 Per Serving
Equipment
- slow cooker
- Large skillet
Ingredients
- 1 pound ground beef
- ½ onion (diced)
- 1 red bell pepper (diced)
- 1 can petite diced tomatoes (14.5 oz can)
- 1 cab crushed tomatoes (28 oz can)
- 1 teaspoon minced garlic
- 1 tablespoon Italian Seasoning
- 4 cups beef broth (1 carton)
- 12 oz lasagna noodles
- ½ cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup parmesan cheese (shredded)
Instructions
- In a large skillet over medium-high heat, cook 1 pound ground beef until browned and fully cooked. Drain off any excess grease.
- Then place the ground beef into a 6 quart crock pot.
- Add ½ onion diced and 1 red bell pepper diced to the crock pot with the ground beef.
- Stir in 1 can petite diced tomatoes (14.5 oz can), 1 can crushed tomatoes (28 oz can), 1 teaspoon minced garlic, and 1 tablespoon Italian seasoning. Mix until everything is well combined.
- Pour 4 cups beef broth (1 carton) into the crock pot and stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the lid and break 12 oz lasagna noodles into bite-size pieces directly into the crock pot. Stir the noodles into the soup.
- Cover and cook on high for 30-45 minutes until the noodles are cooked through.
- Ladle the soup into bowls and top each serving with ½ cup ricotta cheese divided among the servings, 1 cup shredded mozzarella cheese, and 1 cup shredded parmesan cheese before serving.
Video
Notes
Refrigerate the leftovers in an air tight container for up to 5-7 days.
Nutrition
Serving: 6g | Calories: 605kcal | Carbohydrates: 52g | Protein: 36g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1143mg | Potassium: 737mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 32mg | Calcium: 410mg | Iron: 4mg
