We love lasagna around here. It’s our go-to holiday meal and it was even the first thing I ever cooked for Mr. Meaty back when we were dating (yes, the “real” meat version just for him).
So, when I saw this fantastic-sounding Lasagna Soup recipe, I had to give it a shot. Tomato soup with creamy cheese and noodles? Yum!
I found this beautiful Lasagna Soup and converted it to veggie “beef” and made it into a CrockPot recipe. You can use homemade ground beef substitute or your favorite store-bought variety, like Quorn. I’m so glad it’s Slow Cooker season again! Hooray for easy CrockPot meals!
CrockPot Vegetarian Lasagna Soup Recipe
2 onions, finely chopped
4 cloves garlic, minced
1 Tablespoon Italian seasoning
6 ounces tomato paste
28 ounces diced tomatoes
2 bay leaves
8 ounces small pasta, cooked
8 ounces cottage cheese or ricotta
1/2 cup grated Parmesan
2 cups shredded Mozzarella
salt and pepper, to taste
Place all ingredients through bay leaves into CrockPot and cook on low for 8-10 hours.
Remove bay leaves and season to taste.
In a separate bowl, mix cheeses. Place a dollop of cheese in each serving bowl. Add soup and a scoop of pasta noodles. Serve.
Divide all ingredients except pasta and cheeses in a gallon freezer bag and freeze. To serve: Thaw. Cook in CrockPot on LOW for 8 hours. Mix cheeses and add cheeses and noodles to serving bowls.
Incredibly simple to throw in the CrockPot and go. And, it is delicious!
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