Description
A cozy, protein-packed lasagna soup made effortlessly in your slow cooker. Perfect for busy weeknights and feeds a crowd with minimal fuss.
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 large red pepper, diced
- 14.5 oz can fire-roasted tomatoes, crushed or diced
- 24 oz jar marinara sauce
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups reduced-sodium beef broth
- 10 oz lasagna noodles (whole wheat or fiber-enriched, about 10 noodles)
- Salt and pepper, to taste
- 1 cup part-skim mozzarella cheese
- 1/2 cup ricotta cheese
- Freshly grated parmesan cheese
- Chopped parsley
Instructions
- In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease.
- 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.
- 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, and garnish with chopped parsley.
Notes
For a lighter option, substitute half the ground beef with finely chopped mushrooms. Use whole-wheat or fiber-enriched noodles for added texture.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 to 1 1/4 cups
- Calories: 430
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg