Crocktober Day 5: Slow Cooker Lasagna Soup | Cozy & Easy Fall Dinner

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a similar texture with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella has less fat, while cheddar is often more affordable.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie alternative, while pecorino can be less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, and ground pork is often cheaper.

Set the Instant Pot to sauté mode.

Chop 1 yellow onion and 2 red bell peppers.

Add 1 pound of ground beef to the pot and cook until browned.

Add garlic, Italian seasoning, salt, and pepper to the beef.

Open 2 cans of crushed tomatoes and add to the pot, along with 1 can of diced tomatoes.

Add 4 cups of beef broth (or 1-2 cups of beef concentrate mixed with water).

Set the Instant Pot to cook on high for 3 hours.

After 3 hours, break lasagna noodles into small pieces and add to the pot.

Cook on high for an additional 30 minutes to ensure noodles are cooked through.

Spoon the lasagna soup into bowls and top with cottage cheese, mozzarella, and grated Parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens