This gluten free slow cooker lasagna soup is the kind of meal I don't have to stir or watch while it cooks. I put everything in the crockpot and go about my day while dinner makes itself. I highly suggest topping each bowl with cottage cheese, parmesan, and mozzarella, it really adds to the flavor.
This soup has all the cozy flavor of a classic lasagna without any of the layering or baking. Ground beef, marinara, and gluten free noodles simmer together until everything is rich and tender, then get topped with a mix of cottage cheese, parmesan, and mozzarella.
It's the kind of dinner that tastes like it took a lot more effort than it actually did.
I'm a big fan of my Crock Pot 6 Quart Slow Cooker. It's the perfect size for most recipes and easy to clean up when I'm done.
You can find all my soup recipes here: Gluten Free Soup Recipes
Why You'll Love This Recipe
- No need to brown the meat first
- Noodles cook right in the soup, no separate pot needed
- Hands off, the slow cooker does the work
- Topped with cottage cheese, parmesan, and mozzarella for extra flavor
Ingredient Notes
- This recipe skips browning the ground beef first, it cooks fully in the slow cooker along with everything else, which saves you a step and a dirty skillet.
- Cottage cheese stands in for the ricotta most lasagna recipes use, it adds the same creamy texture with a slightly different flavor, and it's a topping our family genuinely prefers.
- Be sure to use a gluten free lasagna noodle made for this kind of cooking method, like Jovial Brown Rice Lasagna Pasta, since not all gluten free noodles hold up the same way in a slow cooker.
Serving Suggestions
This soup is delicious on its own, or served with a side salad or warm gluten free garlic bread for dipping.
Storage
If you have leftover gluten free lasagna soup let it cool and then store in an air tight container in the refrigerator for up to 5 days. I like to reheat the soup in the microwave for a single bowl or if there is a large amount left I put the leftovers back in the slow cooker on low to reheat.
Top Tip
Be sure to wait until the ground beef mixture is fully cooked to add your noodles. If you add them sooner they will get mushy. Once you add the gluten free lasagna pasta check it after 20 minutes to see if the noodles are cooked and al dente or if they need a bit longer.
Frequently Asked Questions
No! Don't cook the Jovial Brown Rice Lasagna Pasta before adding it to the slow cooker. The gluten free pasta will cook in the hot sauce in your slow cooker. If you precook the pasta it will get too soft and won't hold together in your soup.
No. This recipe is designed to cook the ground beef fully in the slow cooker along with the rest of the ingredients, so there's no need to brown it in a skillet first. This saves you a step and an extra dish.
This soup is best enjoyed fresh or refrigerated, since the gluten free pasta can turn softer than you'd like after freezing and reheating. If you do want to freeze it, freeze the soup before adding the noodles, then cook fresh noodles in the reheated soup when you're ready to serve.
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Gluten Free Slow Cooker Lasagna Soup
- Total Time: 3 hours 15 minutes
- Yield: 5 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free slow cooker lasagna soup is perfect for a weeknight meal. It's made with gluten free lasagna noodles, diced tomatoes and ground beef. The meat and sauce cook in the crockpot and then you add the pasta 30 minutes before serving.
Ingredients
- 1 pound Ground Beef
- 15 ounce can Diced Tomatoes
- 1 medium Yellow Onion, chopped
- 2 Tbsp Minced Garlic
- 24 ounce jar Marinara Sauce
- 4 cups Beef Broth
- 2 tsp Italian Seasoning
- 1 tsp Sea Salt
- 1 tsp Coarse Ground Black Pepper
- 2 tsp Dried Parsley
- 9 ounce box Jovial Brown Rice Lasagna Pasta, broken into pieces
- ½ cup Parmesan Cheese, shredded
- 1 cup Mozzarella Cheese, shredded
- 1 cup Cottage Cheese
Instructions
In the bowl of your 6 quart or larger slow cooker add the ground beef broken into small clumps, diced tomatoes, onion, garlic, marinara sauce, beef broth, Italian seasoning, salt, pepper and dried parsley. Stir to combine ingredients.
Cook on low for 6-7 hours or on high for 2-3 hours. Cook until the ground beef is completely done.
Turn the slow cooker on low and add the broken lasagna noodles. Cook on low in the hot sauce for 30 minutes.
Serve the soup hot with grated parmesan cheese, mozzarella cheese and cottage cheese on top.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
Notes
Do not cook the lasagna noodles before adding them to the slow cooker. They will cook in the hot sauce mixture.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Meals
- Method: Slow Cooker
- Cuisine: American
I'd love to hear how this gluten free slow cooker lasagna soup turns out for you! Leave a comment and star rating below, and let me know your favorite cheese topping combo. Don't forget to pin this recipe so you can make it again on your next busy weeknight.
Instructions
In the bowl of your 6 quart or larger slow cooker add the ground beef broken into small clumps, diced tomatoes, onion, garlic, marinara sauce, beef broth, Italian seasoning, salt, pepper and dried parsley. Stir to combine ingredients.
Cook on low for 6-7 hours or on high for 2-3 hours. Cook until the ground beef is completely done.
Turn the slow cooker on low and add the broken lasagna noodles. Cook on low in the hot sauce mixture for 30 minutes.
Serve the soup hot with parmesan cheese, mozzarella cheese and cottage cheese on top.
