Creamy Crockpot Lasagna Soup
Lasagna is truly one of my favorite meals, but I do not have the time or patience to make it the old fashioned way. You know I don't do a million ingredients/a million different steps, so it's just something I've never even tried on my own. But I love it, so I decided I'd try to figure out an easier way.
When we were in Breckenridge, one of our friends made an incredible pasta dish that was super similar to lasagna, just kind of deconstructed. After we ate it, and loved it, I knew it could be replicated in the crockpot, so that's where the inspo for this came from!
This recipe is a great recipe for when it's cold outside, it requires such little effort, and it makes a huge batch! It's kiddo friendly if you're looking for that as well!
This is also an insanely macro friendly recipe if that's something you look for! Tons of protein, and a huge serving size!
What You'll Need
butter
flour
almond milk
99% lean ground turkey
garlic
onion
crushed tomatoes
beef stock
cream cheese
cottage cheese, blended
mini lasagna pasta (any pasta will work)
fresh basil
italian seasoning
Crockpot Variations
As with any crockpot recipe you make of mine, you can always do it one of two ways: on low or high. It will taste the same, it just depends on the kind of time you have!
As a side note, many of you have asked about doing these recipes in the Instant Pot. While I don't have one myself, many of you have told me that the IP does have a crockpot setting, so I would think if you choose that, you can do it in the Instant Pot too!
Cook the recipe on low: 7 hours
Cook the recipe on high: 3-4 hours
Recipe Notes
If you want to give this soup a little kick, use a spicy Italian sausage instead of regular, and add 1-2 Tbsp of red pepper flakes!
This soup gets super thick once it's refrigerated! If you plan to eat it as leftovers, the key is to add 1/4 cup of almond milk to each serving when you reheat it just to thin it out a bit!
Recipe
Creamy Crockpot Lasagna Soup
This recipe is a new favorite. It takes the effort out of lasagna, without sacrificing any of the flavor! It takes less than 10 minutes to start, and then you put everything in the crockpot and you're done! It's loaded with protein, and it's the most delicious dish for when it's cold outside! It's creamy, cozy, and full of flavor. It's macro friendly and kiddo approved too!
2 Tbsp salted butter
2 Tbsp flour
2 cups unsweetened almond milk
2 lbs lean ground turkey
1 yellow onion, chopped
2 Tbsp minced garlic
30 oz crushed tomatoes
6 cups beef stock
8 oz fat free cream cheese (optional, just makes it extra creamy! you can use ricotta for this too)
1.5c low fat cottage cheese, blended
3 cups mini lasagna pasta (any pasta will work for this)
1/4 cup fresh basil, finely chopped
2 Tbsp italian seasoning
In a large skillet, brown the ground turkey with garlic and onions. Once the sausage is cooked, and the onions are translucent, transfer to the crockpot and turn on low.
Melt the butter in a small saucepan. Once the butter is melted, add in flour and whisk until combined.
To the small saucepan, add in almond milk and whisk until combined with butter/flour mixture. Add this to the crockpot.
To the crockpot, add crushed tomatoes, beef stock, italian seasoning, and fresh basil. Mix everything together, and cook on low for 7 hours, or high for 3 hours.
When there is 30-45 mins of cook time remaining, add in cream cheese, cottage cheese, and uncooked pasta. Cook for 30-45 more minutes, or until pasta is fully cooked.
Stir everything together, and serve!
Macros for 1 of 8 servings (around 350 grams)
384 calories
32.9g carbs
9.4g fat
42.9g protein