Slow Cooker Lasagna Soup

Name: Slow Cooker Lasagna Soup
Total time: 250 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 teaspoons olive oil; 1 pound lean ground beef mince; 1 large onion (diced); 1 tablespoon garlic (minced, or more to taste); 1 large carrot (peeled and chopped); 1 large zucchini (chopped); 2 cups chicken stock (or broth); 14 oz tomato sauce (Passata); 14 oz crushed tomatoes (canned); 2 cups water; 4 tablespoons tomato paste; 2 tablespoons fresh parsley; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1 beef bouillon cube (crushed); 1 pinch salt (to taste); 1 pinch cracked pepper (to taste); 8 large lasagna sheets (broken into bite size pieces); 1 cup shredded mozzarella cheese (reduced fat); 8 oz reduced-fat ricotta cheese; 1/3 cup parmesan cheese (finely shredded, plus extra to garnish); 2 tablespoons fresh parsley (chopped, plus extra to garnish); 2 tablespoons fresh basil (chopped); 1 pinch salt (to taste)

Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste!

⏱️ 250 min 🔪 Prep: 10 min 🔥 Cook: 240 min 📊 Hard 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

8 servings

2 teaspoons olive oil
1 pound lean ground beef mince
1 large onion (diced)
1 tablespoon garlic (minced, or more to taste)
1 large carrot (peeled and chopped)
1 large zucchini (chopped)
2 cups chicken stock (or broth)
14 oz tomato sauce (Passata)
14 oz crushed tomatoes (canned)
2 cups water
4 tablespoons tomato paste
2 tablespoons fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 beef bouillon cube (crushed)
1 pinch salt (to taste)
1 pinch cracked pepper (to taste)
8 large lasagna sheets (broken into bite size pieces)
1 cup shredded mozzarella cheese (reduced fat)
8 oz reduced-fat ricotta cheese
1/3 cup parmesan cheese (finely shredded, plus extra to garnish)
2 tablespoons fresh parsley (chopped, plus extra to garnish)
2 tablespoons fresh basil (chopped)
1 pinch salt (to taste)

Steps

Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste. 
Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl. 
Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.