Description
Enjoy the comforting flavors of lasagna in an easy, hands-off crock pot soup! This gluten-free recipe features a rich tomato broth, savory meat, and tender lasagna noodles, topped with a creamy ricotta swirl.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage (or a mix)
- 1 large yellow onion, diced
- 1 green or red bell pepper, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 6 cups chicken or vegetable broth
- 2 tsp dried Italian seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp red pepper flakes (optional, to taste)
- 8 oz gluten-free lasagna noodles, broken into 2-inch pieces
- 1 cup shredded mozzarella cheese
- For Ricotta Topping:
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 tsp salt
- 1/4 tsp dried Italian seasoning
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Step 1: In a large skillet, brown ground meat over medium-high heat until no pink remains. Drain fat. Add onion, bell pepper, and garlic; sauté 5-7 minutes until softened. Stir in tomato paste and cook for 1 minute.
- Step 2: Transfer meat mixture to a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.
- Step 3: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Step 4: About 30-45 minutes before serving, stir in broken gluten-free lasagna noodles and shredded mozzarella cheese. Increase heat to HIGH if on LOW. Cover and cook until pasta is al dente, stirring occasionally.
- Step 5: While pasta cooks, combine ricotta, Parmesan, salt, and Italian seasoning in a bowl. Ladle soup into bowls, top with a dollop of ricotta mixture, and garnish with fresh Parmesan or basil. Serve hot.
- Prep Time: 20 mins
- Cook Time: 3-8 hours