With getting my health and diet back on track the last couple of months, I’ve been looking for healthier everyday recipes for my family. I LOVE pastas and typically when I make a pasta dish I can’t stay away from it.. no joke! I’d been craving lasagna, but didn’t have enough noodles or all the ingredients to keep it a bit low calorie – so I started searching and with mixing and matching a few different recipes I came up with one that was a hit! I’m dying to eat the left overs for dinner tonight.
Slow Cooker Lasagna Soup
- 1 pounds of lean ground beef
- 2 garlic cloves, minced
- 2 cups fresh or 2 cans sliced mushrooms
- 3 cups sliced zucchini
- 1/2 cup chopped onion
- 4 cups of chicken broth
- 1 (14.5) can diced tomatoes, undrained
- 1 (14oz jar) of the Mushroom and Green paper Ragu pasta sauce
- 1 1/2 tsp dry italian seasoning
- 1 tsp crushed red pepper flakes
- 1 tsp salt
- 1 tsp black pepper
- 4 whole lasagna noodles, broken into 1-inch pieces
I added everything into the slow cooker on low and let it cook for about seven hours. Stirring here or there. I will in the future though add the lasagna noodles a couple of hours before we plan to eat, so they aren’t quite as soft (my family preference.) Garnish the top with a little parmesan cheese or mozzarella for your liking. I LOVE recipes that I can toss everything into the slow cooker and not think about it again until dinner time. Putting thawed beef in, just make sure you break it up a bit so you don’t have huge chunks, but it cooks down really nice and is never tough.
Give yourself a night off, with a meal that’s easy to throw together (add any veggies if you wish) & easy on clean up! You deserve it.