Crockpot Lasagna Soup

A hands-free Italian-American soup version of classic lasagna featuring tender pasta, rich tomato sauce, creamy ricotta, and melted mozzarella. Slow cooker magic infuses all the layered flavors without oven time.

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Course: crockpot

Cuisine: Italian-American

Prep Time: 15

Cook Time: 6

Total Time: 6 45

Servings: servings

Calories: 350kcal

Author: Eva Stoner

Ingredients

1 lb ground beef
1 jar lasagna noodles, no boil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, diced
2 medium carrots, sliced
2 cups tomato sauce
1 cup tomato paste
1 cup water
1 tsp salt
1 tsp Italian seasoning
1/2 tsp fennel seeds
1 (8 oz) container ricotta cheese
3 cups shredded mozzarella
1 cup Parmesan cheese (optional)
1 tbsp fresh basil, chopped

Instructions

Brown ground beef in a skillet and drain excess fat.
Layer lasagna noodles at the bottom of the crockpot.
Add chopped onion, garlic, bell pepper, and carrots.
Spread tomato sauce in an even layer.
Sprinkle salt, Italian seasoning, and fennel seeds over the veggies.
Create a ricotta mixture with water, 3 tbsp Parmesan (if using), and basil. Spread evenly in layers.
Top with shredded mozzarella.
Cover and cook on LOW 6-8 hours or HIGH 3-4 hours until noodles soften.
Stir thoroughly before serving to blend layers.

Notes

Substitute ground turkey or plant-based crumbles for beef. Use zucchini, spinach, or mushrooms in place of vegetables. Freeze leftovers in airtight containers for up to 3 months. For creamier ricotta layer, mix in 1 egg with ricotta base.

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