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Say so-long to pre-cooking lasagna noodles, and having to meticulously layer all of your ingredients. Lasagna is delicious, obviously, but lets face it, it’s too labour intensive to make on a regular basis. Not anymore though! This lasagna soup recipe has all of the flavour of your old favourite, but with the ease of just tossing everything into your beloved slow-cooker. Oh, and it’s basically a one-pot supper, which was the only thing we had to hear to be convinced to try it.

SLOW COOKER LASAGNA SOUP

WHAT YOU NEED

  • 1 pound ground beef
  • 8 oz. butterfly noodles or lasagna noodles, broken into pieces
  • 6 cups chicken broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup grated parmesan cheese
  • 1 cup ricotta cheese
  • 3/4 cup finely chopped white onion
  • 1/3 cup heavy cream
  • 1/4 cup lemon juice
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper, to taste

WHAT YOU DO

  1. Saute beef and onion in a large skillet over medium-high heat until beef is thoroughly cooked and onion is softened.
  2. Season with salt and pepper, then add garlic and cook for another 1 minute.
  3. Drain fat and transfer beef to slow cooker.
  4. Stir in chicken broth, tomatoes and tomato paste,
  5. Mix in oregano, basil, red pepper flakes, bay leaf, and a generous amount of salt and pepper.
  6. Cover, and turn slow cooker on high and cook for 2 hours.
  7. Taste and adjust seasoning if necessary.
  8. Stir in heavy cream and 3/4 cup Parmesan cheese.
  9. Add noodles and cook for another 20-30 minutes, or until al dente.
  10. In a bowl, mix together ricotta, remaining Parmesan cheese, and lemon juice. Season with salt and pepper and set aside.
  11. Once pasta is cooked, ladle soup into serving bowls, and top with a dollop of lemon ricotta mixture.
  12. Serve hot, and enjoy!

Recipe adapted from Baked By Rachel

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