Slow Cooker Lasagne Soup
Servings
4serves
Servings
4serves
Ingredients
  • 1tbsp extra virgin olive oil
  • 200grams lean beef mince
  • 1 brown oniondiced
  • 2cloves garlicsliced
  • 1cup kale leavesfinely chopped
  • 2 carrotgrated
  • 2 zucchinigrated
  • 4cups liquid beef stocksalt reduced
  • 2cups tomato passata
  • 4 dried lasagne sheets
  • 1/3cup reduced-fat ricotta cheese
  • 2tsp lemon zest
  • 1/2tsp dried thyme leaves
  • 2tsp parmesangrated
Instructions
If cooking on the stovetop:
  1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned. Add garlic, kale, carrot and zucchini and stir to combine, cooking for a further couple of minutes until vegetables start to soften.
  2. Add tomato passata and stock. Bring to the boil, then reduce to a simmer for 10 minutes. Break up the lasagne sheet(s) and add to the saucepan. Simmer for a further 20 minutes.
  3. Meanwhile, combine ricotta with lemon zest and thyme.
  4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.
If cooking in a slow cooker:
  1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned.
  2. Place onion and mince into the slow cooker with all other ingredients, excluding the ricotta, lemon zest, thyme, Parmesan and lasagne sheet(s). Cook on low for 8 hours, adding the broken lasagne sheet(s) in the final 40 minutes of cooking.
  3. Combine the ricotta with the lemon zest and thyme.
  4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.
Recipe Notes

324 calories per serve.

Print Recipe
 Slow Cooker Lasagne Soup
Slow Cooker Lasagne Soup
Votes: 30
Rating: 4.27
You:
Rate this recipe!
Course Main Dish
Servings
serves
Ingredients
  • 1 tbsp extra virgin olive oil
  • 200 grams lean beef mince
  • 1 brown onion diced
  • 2 cloves garlic sliced
  • 1 cup kale leaves finely chopped
  • 2 carrot grated
  • 2 zucchini grated
  • 4 cups liquid beef stock salt reduced
  • 2 cups tomato passata
  • 4 dried lasagne sheets
  • 1/3 cup reduced-fat ricotta cheese
  • 2 tsp lemon zest
  • 1/2 tsp dried thyme leaves
  • 2 tsp parmesan grated
Course Main Dish
Servings
serves
Ingredients
  • 1 tbsp extra virgin olive oil
  • 200 grams lean beef mince
  • 1 brown onion diced
  • 2 cloves garlic sliced
  • 1 cup kale leaves finely chopped
  • 2 carrot grated
  • 2 zucchini grated
  • 4 cups liquid beef stock salt reduced
  • 2 cups tomato passata
  • 4 dried lasagne sheets
  • 1/3 cup reduced-fat ricotta cheese
  • 2 tsp lemon zest
  • 1/2 tsp dried thyme leaves
  • 2 tsp parmesan grated
Slow Cooker Lasagne Soup
Votes: 30
Rating: 4.27
You:
Rate this recipe!
Instructions
If cooking on the stovetop:
  1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned. Add garlic, kale, carrot and zucchini and stir to combine, cooking for a further couple of minutes until vegetables start to soften.
  2. Add tomato passata and stock. Bring to the boil, then reduce to a simmer for 10 minutes. Break up the lasagne sheet(s) and add to the saucepan. Simmer for a further 20 minutes.
  3. Meanwhile, combine ricotta with lemon zest and thyme.
  4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.
If cooking in a slow cooker:
  1. Heat oil in a saucepan, fry mince and onion for 1-2 minutes or until mince is browned.
  2. Place onion and mince into the slow cooker with all other ingredients, excluding the ricotta, lemon zest, thyme, Parmesan and lasagne sheet(s). Cook on low for 8 hours, adding the broken lasagne sheet(s) in the final 40 minutes of cooking.
  3. Combine the ricotta with the lemon zest and thyme.
  4. To serve, pour the soup into a bowl and top with ricotta mix and grated Parmesan.
Recipe Notes

324 calories per serve.