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Crockpot Lasagna Soup

A comforting, hearty soup that combines all the flavors of traditional lasagna into a convenient slow-cooker meal.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 450

Ingredients
  

Main Ingredients
  • 1 pound ground beef (or Halal ground chicken/turkey) For a leaner version.
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 30 ounces crushed tomatoes (2 cans)
  • 2 cups beef broth (or vegetable broth for a vegetarian option)
  • 15 ounces tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 pieces lasagna noodles, broken
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • to taste Parmesan cheese for topping
  • to taste Fresh basil for garnish (optional)

Method
 

Preparation
  1. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add chopped onion and minced garlic, stirring until the onion becomes translucent.
Layering
  1. In your slow cooker, combine the sautéed mixture with crushed tomatoes, beef broth, tomato sauce, Italian seasoning, salt, and pepper. Stir to mix thoroughly.
Cooking
  1. Break the lasagna noodles into pieces and add them to the slow cooker. Stir gently to distribute evenly throughout the mixture.
  2. Cover the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Stir occasionally to ensure the noodles do not stick to the sides.
Final Touch
  1. About 30 minutes before serving, stir in ricotta and mozzarella cheese until melted and creamy.
  2. Ladle the soup into bowls, topping each with Parmesan cheese and fresh basil for a pop of color and flavor.

Notes

Consider using Halal ground turkey or chicken for a leaner version, or even lentils for a hearty vegetarian option. Be careful not to overcook the noodles; they should be tender but not mushy. Stir the mixture occasionally to prevent the noodles from clumping together.