When I told my family we would be having lasagna soup for dinner, they looked at me quizzically. You see, lasagna is always a big hit at my house but we don’t have it frequently because it takes so long to make and it’s probably more cheesy goodness than we really need. So there has to be a solution to make it a little healthier and a lot easier to make, right? Right! This lasagna soup is the ideal solution and a healthier version of the real thing. Just brown the ground beef and add the ingredients in the slow cooker. The noodles are added near the end and you end up with a delicious soup with all the goodness of traditional lasagna!
1 lb lean ground beef, cooked and drained
24 ounces organic all-natural spaghetti sauce
1 cup fresh spinach
1 cup fresh sliced mushrooms
1 clove garlic, crushed
1 tablespoon dried basil
6 cups water
12 ounces whole wheat lasagna noodles
Mozzarella, Parmesan or Asiago cheese for topping
Add cooked ground beef, spaghetti sauce, spinach, mushrooms, garlic, basil and 4 cups of water to slow cooker.
Cook on low 6-8 hours.
Break lasagna noodles into smaller pieces and place in slow cooker, adding 2 cups of water.
Cook for an additional 30-45 minutes until noodles are done.
Top with cheese and serve!
Does your family enjoy lasagna as much as mine? Have you ever tried lasagna soup before?