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Healthy Slow Cooker Lazy Lasagna Soup with High Protein Recipe

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4 from 5 reviews

This Healthy Slow Cooker Lazy Lasagna Soup is a comforting, high-protein meal that combines all the classic flavors of lasagna in a hearty soup form. Made with extra lean ground beef, fire-roasted tomatoes, whole wheat lasagna noodles, and a blend of cheeses, it’s perfect for an easy, crowd-pleasing dinner cooked effortlessly in your slow cooker.

Ingredients

Meat and Vegetables

  • 1 pound extra lean ground beef
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 large red bell pepper, diced

Liquids and Sauces

  • 14.5 oz can fire-roasted tomatoes, crushed or diced
  • 24 oz jar marinara sauce
  • 4 cups reduced-sodium beef broth

Seasonings and Pasta

  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 10 oz whole wheat or fiber-enriched lasagna noodles (about 10 noodles)
  • Salt and pepper, to taste

Cheese and Garnishes

  • 1 cup part-skim mozzarella cheese
  • 1/2 cup ricotta cheese
  • Freshly grated parmesan cheese, for topping
  • Chopped parsley, for garnish

Instructions

  1. Brown the Ground Beef: In a large skillet over medium-high heat, cook the extra lean ground beef until browned, about 4-5 minutes. Drain off any excess grease to reduce fat content. Alternatively, this step can be done using the saute function on your slow cooker if available.
  2. Combine Ingredients in Slow Cooker: Transfer the browned ground beef to the slow cooker. Add the diced onion, minced garlic, diced red bell pepper, fire-roasted tomatoes, marinara sauce, Italian seasoning, red pepper flakes if using, and beef broth. Stir well to combine all ingredients evenly.
  3. Slow Cook the Base: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3.5 to 4 hours to allow flavors to meld and the vegetables to soften.
  4. Add Lasagna Noodles: Remove the lid and break the lasagna noodles into bite-sized pieces directly over the slow cooker. Stir the noodles into the soup mixture thoroughly.
  5. Cook Noodles Until Tender: Cover again and continue cooking on high for an additional 30 to 45 minutes, or until the noodles are tender but not mushy.
  6. Serve and Garnish: Ladle the soup into bowls. Top each serving with a tablespoon of ricotta cheese, a sprinkle of mozzarella and grated parmesan cheese. Garnish with chopped parsley for a fresh pop of color and flavor.

Notes

  • Use whole wheat or fiber-enriched lasagna noodles to increase the fiber content for a healthier twist.
  • Optional red pepper flakes add a subtle heat; omit if you prefer a milder soup.
  • Cooking times may vary depending on your slow cooker model; adjust accordingly.
  • For a vegetarian version, substitute ground beef with cooked lentils or plant-based meat alternative and use vegetable broth.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Find it online: https://cookedbygrace.com/healthy-slow-cooker-lazy-lasagna-soup-with-high-protein-recipe/