Description
This Vegetarian Crockpot Lasagna Soup recipe is a comforting and flavorful twist on traditional lasagna, made easy in a slow cooker. Packed with veggies, herbs, and cheesy goodness, it’s a perfect meal for cozy nights.
Ingredients
Scale
Vegetarian Crockpot Lasagna Soup Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 1 zucchini (diced)
- 1 cup mushrooms (sliced)
- 1 bell pepper (diced)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles (broken into pieces)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- chopped fresh basil for garnish
Instructions
- Sauté Aromatics: In a skillet over medium heat, warm olive oil and sauté onion and garlic until softened.
- Transfer to Slow Cooker: Add sautéed ingredients, zucchini, mushrooms, bell pepper, crushed tomatoes, tomato sauce, broth, tomato paste, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours. In the last 30 minutes, add broken lasagna noodles and cook until tender.
- Serve: Ladle soup into bowls, top with ricotta, mozzarella, Parmesan, and fresh basil. Serve hot.
Notes
- For a vegan version, use plant-based cheeses or omit cheese entirely.
- You can also add spinach or kale during the last 10 minutes of cooking for extra greens.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 610mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
