This delicious, healthy, and comforting Slow-Cooker Lasagna Soup is made gluten-free, dairy-free, is full of veggies, and made with lean-ground beef for a filling, hearty meal made in the slow-cooker.
A Delicious & Easy Lasagna Soup Recipe
As a kid lasagna was one of my favourite meals. Layers of hearty pasta between ooey-gooey cheese, ground beef, tangy tomato sauce… and then more cheese. I think lasagna has to be one of the ultimate comfort foods. While I sometimes reminisce on my dairy-filled cheese-eating days, these days I stick with my much healthier version of lasagna, and today I’ve turned those classic lasagna flavours into a delicious slow-cooker lasagna soup that is gluten-free, dairy-free, loaded with veggies, and still just as delicious as the real thing.
I came up with twist on classic lasagna recently as the weather began to make it’s shift from fall into winter. This time of year is perfect for slow-cooker meals and I had heard of lasagna soup but not of one that was both gluten and dairy free. I knew I could come up with a great option and it was the perfect opportunity to christen my new KitchenAid 6-Quart Slow Cooker from the The Brick. This slow cooker is not only beautiful, gleaming, and sturdy with a solid glass lid, it also has a 24-hour programmability making it perfect for busy weeks when you don’t have time to really spend in the kitchen.
Not only does making meals with a slow-cooker reduce the amount of time you need to spend preparing and cooking, for some reason meals just tastes better when they’re slow-cooked. Don’t get me wrong, most of you know I’m always up for a fast, easy, less-than-30-minute meals, but I also love the option to set-it-and-forget-it and come home to a delicious, warm, cozy meal that’s done and ready to enjoy.
This slow-cooker lasagna soup was a big hit for everyone when I made it and because the recipe makes a larger batch we had leftovers that I was able to give Hemsley for lunch at daycare. I always know when Hemsley and my Dad (the two pickiest people I live with right now…ha!) like a recipe I make, it’s a hit.
To make this delicious and easy lasagna soup recipe you don’t actually need that many ingredients. Typical lasagna tends to be a labor of love whereas for this slow-cooker lasagna soup version, there’s only four main steps and a minimal amount of ingredients.
What You’ll Need:
- Ground beef (or veggie ground if you want to go with a plant-based option)
- Marinara Sauce
- Chicken or vegetable broth
- Onions
- Zucchini
- Carrots
- Garlic powder
- Salt and pepper
- Dairy-free mozzarella (I used Miyokos brand)
- Dairy-free parmesan (I used Earth Island brand)
- Gluten-free lasagna noodles
Most of these ingredients you likely have in your fridge or pantry already, so it’s such an easy meal to make last-minute as well. You can also swap out the veggies for different options such as mushrooms and spinach, or use regular lasagna noodles and cheese if you don’t need gluten-free or dairy-free.
To make the slow-cooker lasagna soup there are just four super simple steps to follow:
- Brown the ground beef in a pan.
- Add the beef and remaining ingredients (except cheese and noodles) to the slow cooker then turn it on.
- Cook the noodles to al dente and add to the slow cooker for the last 15 minutes.
- Divide into bowls, top with cheese and enjoy!
In just 4 hours you’ll have a delicious, hearty, comforting soup that everyone will love. All the flavours of traditional lasagna but with less calories and no gluten or dairy!
I also didn’t think it would be so easy to get Hemlsey to gobble up her vegetables but I put them in a slow-cooker lasagna soup and she basically licked the bowl! If you are looking for some comfort-food inspiration for the colder months, be sure to add this recipe to your must-make list. Also don’t forget to head over to The Brick website to learn more about this lovely KitchenAid Slow Cooker (a fantastic gift idea for the holiday season!), and check out their other wonderful small kitchen appliances.
What are you making in your slow cooker this month? Tell me about it in the comments section and be sure to pin the photo below the recipe to save this one for later!
Slow-Cooker Lasagna Soup (dairy free, gluten free)
This delicious, healthy, and comforting Slow-Cooker Lasagna Soup is made gluten-free, dairy-free, is full of veggies, and made with lean-ground beef for a filling, hearty meal made in the slow-cooker.
Ingredients
- 500g extra lean ground beef
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small yellow onion, diced
- 1 medium zucchini, diced
- 1 large carrot, diced
- 2 jars of your favourite marinara sauce (approx 650ml per jar)
- 2 cartons chicken or vegetable broth (32 ounces per carton)
- 1 package gluten-free lasagna noodles*
- 1 cup dairy-free mozzarella cheese (shredded or crumbled)
- 1/2 cup dairy-free parmesan cheese
- basil to garnish (optional)
Instructions
- Heat a large pan to medium-high heat and add the ground beef, garlic powder, salt, and pepper and break up the beef into small pieces, cooking for 4-5 minutes until no pink remains.
- Add the browned beef, onion, zucchini, carrot, marinara sauce, and broth to the slow-cooker and stir to combine, then set slow-cooker on high for 3 hours (or low for 6 hours).
- 30-minutes before the time on the slow-cooker is up, bring a large pot of water to a boil and add the lasagna noodles, boil for 5-6 minutes (stirring continuously to prevent the noodles from sticking) until they are al dente.
- Drain the noodles and add to the slow cooker, stir so the noodles combine with the rest of the soup ingredients.
- Leave everything in the slow-cooker for 15 more minutes or until noodles are soft.
- Divide soup among bowls and top each with mozzarella and parmesan cheese and a couple leaves of basil.
- Enjoy immediately!
Notes
- Optional: If you want to melt or brown the cheese, place the serving bowls filled with lasagna soup on a baking tray on the top rack of the oven and broil for 1-2 minutes just to brown the cheese until slightly bubbling. Watch closely so it does not over-cook!
- If you leave the lasagna soup to warm after the noodles have been added the noodles *may* break into pieces or soak up more of the liquid making the soup thicker. Gluten-free pasta noodles tend to break easier than regular pasta noodles.
MORE HEALTHY SLOW COOKER RECIPE IDEAS:
- Easy Healthy Cashew Chicken
- Easy Slow Cooker Paella
- Slow Cooker Butter Chicken
- Slow Cooker Chicken & Chickpea Tagine
- Slow Cooker Thai Green Curry
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Have a wonderful Sunday!
DISCLAIMER: THIS POST WAS MADE IN PARTNERSHIP AND SPONSORED BY THE BRICK. ALL THOUGHTS AND OPINIONS ARE MY OWN.
