Who doesn’t love lasagna? That being said – it can be a pain to make. I’m taking the work and mess out of lasagna AND making it healthier! Perfect for a weeknight meal! Get ready to try this out soon – it’s delicious and easy. It was a BIG win in my house! 🙂

Keep scrolling down for the Ingredients and typed Instructions 

INGREDIENTS:

• 1 – 28 oz Can diced fire roasted tomatoes
• 1 – 15 oz Can tomato sauce
• 1 – 11 oz Package Beyond Beef (or your fave meatless crumbles)
• 1/2 Teaspoon – Garlic powder (not salt)
• 1 Teaspoon – Fresh ground black pepper
• 1 Teaspoon – Dried oregano
• 1 Teaspoon – Dried basil
• 4 cloves – Garlic (minced)
• 1 – Bayleaf
• 1 – Organic yellow onion
• 4 Cups – Water
• 2 – Vegetable bouillon cubes
• 8 oz – Lasagna noodles (about 10 no bake noodles)
• 1/4 Cup – Chopped parsley (garnish)
• Shredded mozzarella (garnish)

NOTE: This is vegetarian lasagna soup recipe. It’s a great way to get more veggies into your kids diet! If you prefer to use ground beef, cook about 1 lb in a large skillet over medium high heat for 6-8 min (or until cooked through). Drain on a paper towel lined plate before adding to the your slow cooker. I prefer using Beyond Beef as it adds the same texture, is a lot less work, and adds a ton of vegetables to this meal. My meat loving family doesn’t even know the difference 🙂 Yay! It has 13 g of protein, half the fat of ground beef, is gluten-free, soy-free, has no cholesterol, antibiotics or saturated fat! You can learn more about Beyond Beef on their product page. I’m obviously a fan! lol!

Ok – now to the good stuff…how to make this deliciously easy meal!

INSTRUCTIONS:

• Plug in your slow cooker and turn on low.
• Open tomato sauce can and diced fire roasted tomatoes can – dump both into slow cooker.
• Add 4 cups of water and the 2 vegetable bouillon cubes.
• Add the garlic powder, pepper, oregano, basil and bay leaf.
• Add the entire package of Beyond Beef.
• Mince the 4 cloves of garlic and dice the entire yellow onion – add both to slow cooker.
• Cook on high for 5 1/2 hours or on low for 7 1/2 hours.
• About 30 minutes before serving, break up the 10 lasagna noodles and add to the slow cooker.
• Serve hot and garnish with shredded mozzarella and chopped parsley.

Other fantastic veggies you can sneak into this recipe:

• Baby spinach (chopped and added at the same time as the noodles)
• Diced mushrooms (add at the same time as onion)
• Diced bell peppers (add at the same time as onion)

Other fun ways to garnish:

• Fresh basil (chopped)
• A dollop of ricotta cheese
• Red pepper flakes
• Grated parmesan cheese

ENJOY! XOXO