lasagna soup - slow cooker
ingredients
1 pound of ground beef 1 large yellow onion, diced ½ to 1 teaspoon garlic powder 2½ teaspoons salt, divided 1 teaspoon black pepper, divided 28 ounces of chicken broth 1 can (8 oz.) tomato sauce 1 large can (28 oz.) diced tomatoes (no need to drain) 1 cup water 1 teaspoon oregano 1 to 2 teaspoons dry parsley LATER: 8 to 10 ounces lasagna noodles or Malfada noodles fresh basil shredded cheese (your choice)
directions
7 Alternatively, you can scoop into ovenproof bowls and melt cheese on top and put it in the oven (broiler) for a few minutes, but who has the time?
4 Cook on LOW for 7 hours or on HIGH for 5 hours. 5 Separately, I boil the lasagna noodles (broken into pieces first) or Malfada noodles in hot water until they are soft and cooked. Add the noodles to the crock pot after the allotted cooking time and cook for an additional 30 minutes. 6 Once cooked, scoop out and sprinkle your favorite cheese on top along with fresh basil.
1 On medium-high heat, brown the ground beef and break up into small pieces (5-6 minutes). Add in diced onion and cook for a few minutes. 2 Season with garlic powder, 1 teaspoon of salt, ½ teaspoon of black pepper. Drain out the oil and dump into the slow cooker. 3 Add all the REMAINING ingredients into the slow cooker (up to noodles). Add 1 cup of water, remaining 1½ teaspoons of salt and ½ teaspoon of pepper.
Submitted by Justine Lee
79
crock pot
Made with FlippingBook - Online Brochure Maker