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Easy Crockpot Lasagna Soup simmers in a slow cooker, showcasing a delicious and convenient weeknight dinner recipe.
Lady Maria

Lasagna Soup: Set & Forget Crockpot Recipe

This Easy Crockpot Lasagna Soup offers all the comforting flavors of lasagna without the fuss of layering. Simply toss the ingredients into your slow cooker and come home to a warm, hearty, and satisfying meal the whole family will love.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes optional
  • Salt to taste
  • Pepper to taste
  • 8 ounces lasagna noodles, broken into small pieces
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • Shredded mozzarella cheese for topping
  • Fresh basil leaves for topping

Equipment

  • large skillet
  • Spatula or spoon
  • Slow cooker (crockpot)
  • measuring cups and spoons
  • knife
  • Cutting board
  • medium bowl
  • Ladle

Method
 

  1. Brown the ground beef in a large skillet over medium-high heat. Drain off any excess grease.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Transfer the cooked ground beef mixture to your slow cooker.
  4. Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
  5. Stir in the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  7. About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they're submerged in the liquid.
  8. Continue to cook until the noodles are tender, about 20-30 minutes. Check for al dente texture.
  9. While the noodles are cooking, prepare the ricotta cheese mixture. In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, and beaten egg. Season with salt and pepper to taste.
  10. Ladle the lasagna soup into bowls.
  11. Top each bowl with a dollop of the ricotta cheese mixture, a sprinkle of shredded mozzarella cheese, and some fresh basil leaves.
  12. Serve immediately and enjoy.

Notes

For richer flavor, brown the meat well and consider adding a splash of red wine to the skillet after browning, simmering for a few minutes before adding it to the slow cooker. To avoid mushy noodles, add them only in the last 30 minutes of cooking and check frequently. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave, adding a little broth if needed. Feel free to substitute ground turkey or sausage for the beef, or use other small pasta shapes if lasagna noodles are unavailable. Cottage cheese or cream cheese can be used in place of ricotta if needed. Get creative with your toppings; pesto, extra parmesan, or toasted croutons are great additions.