We love lasagna, but a lot goes into putting it together. There are so many pans and dishes and so much patience put into cooking the noodles, browning the meat, sauteing the veges, making the homemade sauce and ricotta and then finally layering it just so. Sometimes I just don't have the time for that!
This delicious soup gives you all the flavors and creaminess of a good meaty lasagna, but it comes together easily, quickly, and with a much smaller mess.
Creamy Crockpot Lasagna Soup (Gluten & Dairy Free)
1 lb ground turkey
4 C beef broth- separated
4 garlic cloves- minced
1 small red onion- diced
1 T italian seasoning
1 T dried basil
1 T dried parsley
1/4 t pepper
1 28 oz can diced tomatoes with juice
1 6 oz can tomatoe paste
1 C tomatoe juice
2 C uncooked pasta*
1/4 C cashew ricotta- click here for my recipe
1 T nutritional yeast
Brown the meat and season with the Italian seasoning. Throw 3 cups of the broth, garlic, onion, diced tomatoes, paste, juice, and the rest of the seasonings in the crockpot. Stir it up and add the meat. (remember to start soaking your cashews for the ricotta now too) Cook on low for 8 hours (high for 4-5 would work too). When there is about a half an hour left add the remaining cup of broth with the pasta. Stir in the cashew ricotta and nutritional yeast before serving. Go ahead and garnish with a scoop of ricotta and some fresh herbs if you like!
*I'm always a Tinkyada girl- You can break up their lasagna noodles and throw them in to cook, or just use whatever you have on hand!
Here's my inspiration for this recipe...
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| The leftovers make a great lunch! |
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