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.
We love this recipe for putting together a meal that I don't have to stir and watch while it cooks. I put this in the crockpot and do other things while dinner is being made. I highly suggest topping with the cottage cheese, parmesan and mozzarella. It really adds to the flavor of the soup!
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.
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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.
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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.
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: Gluten Free
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.
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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.
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