Monday, January 11, 2021

Slow Cooker Veggie Lasagna Soup

Slow cooker veggie lasagna soup is perfect for a weeknight dinner. It's very perfect for a busy evening.  Just add everything except the lasagna noodles and cheese onto the crockpot and it does all the slow cooking. The chopping might take about 10 minutes and that's all the work you need to do. Rest is taken care of by the slow cooker. That's a win-win situation. When you are back after all the run-around and return home hungry, there is food that is almost ready and waiting for you. Just add the broken lasagna noodles and chopped spinach and continue for another 30 minutes. Stir in cheese, ladle into a bowl, top with extra cheese, some basil or parsley (whichever one you have in hand), and enjoy a comforting meal which rewarding at the end of a busy day. The leftovers are great for next-day lunch or dinner and sure this helps during a busy week. 



January is National slow cooker month.  Ashley and Festive Foodies Event Planning Group (and friendly support!) are hosting a weeklong event for the National Slow Cooker Month Celebration wherein you post on Monday, Wednesday, and Friday of this week. This is my first post for the #NationalSlowCookerMonth event and very much excited to participate in it. Thanks, Ashley!





Ingredients
Serves 6-8 people

Onion - 1 cup, chopped
Garlic - 1 tbsp, chopped fine
Bell peppers - 1 cup, diced, any color
Carrots - 1 cup, diced
Zucchini - 1 cup, diced
Spinach - 6 cups, roughly chopped,  loosely packed
Salt - 2 tsp
Water - 1 cup
Diced tomatoes - 1, 15-oz can
Crushed tomatoes - 1, 28-oz can
Italian seasoning - 1 tbsp
Black pepper - 1 tsp
Lasagna noodles - 1 cup, broken
Ricotta cheese - 1/4 cup
Parmesan cheese - 2to 4 tbsp
Mozzarella cheese 
Basil/ parsley for garnish - fresh or dried

Method

Add everything other than spinach, noodles, and cheese to the crockpot. Stir and switch it on low setting for 4 hours. 


Add the pasta and spinach, continue for another 30 minutes. 


Stir in the ricotta and parmesan to make it creamy. Ladle to bowls, top with mozzarella, and extra parmesan. 


Serve with crusty bread.



Welcome to our #NationalSlowCookerMonth Celebration! This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

8 comments:

  1. The cheese on top looks fantastic! I'd def be there dunking some warm French bread into it.

    ReplyDelete
  2. I think my family will love this meal. Can't wait to try it. Thanks Radha.

    ReplyDelete
  3. I love lasagna and soup so I have to try your recipe! Love how you added all of the veggies for a healthier spin :) Thanks so much for this recipe!

    ReplyDelete
  4. I love this take on lasagna, Radha! I never thought to make a noodle dish this way.

    ReplyDelete
  5. THIS is the soup I want to have NOW. Oh my gosh, it looks so GOOD. All the veggies make my day.

    ReplyDelete