Description
This Vegetarian Crockpot Lasagna Soup is a hearty and flavorful twist on traditional lasagna. Packed with vegetables, herbs, and cheeses, it’s a comforting meal perfect for chilly days.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 medium carrots (peeled and diced)
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
Additional Ingredients:
- 8 uncooked lasagna noodles (broken into pieces)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil (for garnish)
Instructions
- Sauté Vegetables: Heat olive oil in a skillet. Sauté onion, garlic, carrots, and red bell pepper.
- Combine Ingredients: Transfer sautéed vegetables to the crockpot. Add zucchini, herbs, spices, tomato paste, crushed tomatoes, and broth. Stir.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours. Stir in lasagna noodles 30 minutes before serving.
- Add Cheeses: Before serving, stir in ricotta and half the mozzarella. Top servings with remaining mozzarella, Parmesan, and basil.
Notes
- You can substitute ricotta with cottage cheese for a lighter version.
- Add spinach during the last 10 minutes of cooking for extra greens.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 9g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 25mg
