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Crock Pot Lasagna Soup

A warm, hearty blend of lasagna and soup that is easy to make in a crock pot, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (Halal) Ensure your beef is halal.
  • 1 number onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups beef broth
  • 2 teaspoons Italian seasoning Feel free to adjust seasonings to taste.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 noodles lasagna, broken into pieces Gluten-free noodles can be used if needed.
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • to taste Fresh basil, for garnish (optional)

Method
 

Preparation
  1. In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
  2. In the same skillet, add chopped onion and minced garlic, stirring until they’re tender and fragrant, about 2-3 minutes.
  3. In your crock pot, combine the cooked beef, sautéed onions, garlic, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Give it a good stir.
  4. Break the lasagna noodles into pieces and stir them into the mixture.
  5. Cover the slow cooker and let everything cook on low for 4-6 hours, or on high for about 2-3 hours.
  6. About 30 minutes before serving, stir in the ricotta and mozzarella cheeses until melted and creamy.
  7. After cooking, ladle your soup into bowls, topping with a sprinkle of grated Parmesan and a few fresh basil leaves for garnish.

Notes

This dish can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes well for up to three months. To reheat, thaw overnight in the fridge and warm up on the stove or in the microwave, adding a splash of broth as needed.