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!
This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I'm Lovin' It.