Description
A comforting and healthy twist on classic lasagna, packed with flavors, lean protein, and fresh vegetables, made easily in a slow cooker.
Ingredients
Scale
- 1 lb. 95% lean ground beef
- 1 onion, diced
- 6 garlic cloves, minced
- 28 oz. canned crushed tomatoes (ideally San Marzano)
- 16 oz. marinara sauce (no sugar added)
- 3 cups chicken broth
- 2 tsp. Italian seasoning
- 10 whole wheat lasagna noodles (or regular)
- 1 zucchini, chopped
- 6 oz. fresh spinach
- 1/2 cup Parmesan cheese
- Salt and pepper
Instructions
- Brown your meat: In a skillet over medium heat, add the ground beef, onion, and garlic. Brown for 5-7 minutes, breaking the meat apart as it cooks. Season well with salt and pepper.
- Transfer to slow cooker: If your slow cooker has a sauté feature, you can skip the skillet. Add the browned beef mix along with the crushed tomatoes, marinara sauce, chicken broth, and Italian seasoning.
- Set and forget: Cook on low for about 4 hours. You can let it go up to 8 hours if needed.
- Add noodles and veggies: About 30 minutes before you’re ready to serve, open the slow cooker and add the lasagna noodles, zucchini, and spinach. Cook for an additional 25-30 minutes.
- Finishing touches: Stir in the Parmesan cheese, and season with salt and pepper as needed.
Notes
This soup stores beautifully! Let it cool before transferring to an airtight container. It can stay fresh in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg