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.
1 pound Ground Beef
1 - 15 ounce can Diced Tomatoes
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
1 - 24 ounce jar Marinara Sauce
4 cups Beef Broth
2 tsp. Italian Seasoning
1 tsp. Sea Salt
1 tsp. Ground Black Pepper
2 tsp. Dried Parsley
1 - 9 ounce box Jovial Brown Rice Lasagna Pasta, broken into pieces
1/2 cup Parmesan Cheese, shredded
1 cup Mozzarella Cheese, shredded
1 cup Cottage Cheese
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 parmesan cheese, mozzarella cheese and cottage cheese on top.
Do not cook the lasagna noodles before adding them to the slow cooker. They will cook in the hot sauce.
- Category: Meals
- Method: Slow Cooker
- Cuisine: Gluten Free
Keywords: gluten free, pasta, dinner, meals, soups, beef