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