Description
A warm and hearty lasagna soup made effortlessly in a crockpot, perfect for cozy dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- In a skillet, brown the ground beef with the chopped onion and minced garlic.
- Transfer the beef mixture to the crockpot.
- Add crushed tomatoes, beef broth, and Italian seasoning to the crockpot.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles.
- Once the noodles are cooked, stir in the ricotta cheese and half of the mozzarella cheese.
- Top with the remaining mozzarella and Parmesan cheese before serving.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
- Serve with garlic bread for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg