Lasagne Soup (Slow Cook Option)
Recipe: #29533
May 23, 2018
Categories: Ground Beef, Onions, Slow Cooker, No Eggs, Zucchini, Beef Dinner, Crockpot Soup, Ground Beef Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated and for stove top cooking."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (534.1 g)
- Calories 313.9
- Total Fat - 12.1 g
- Saturated Fat - 2.7 g
- Cholesterol - 4.6 mg
- Sodium - 1993.6 mg
- Total Carbohydrate - 43.5 g
- Dietary Fiber - 4.8 g
- Sugars - 23.6 g
- Protein - 11.5 g
- Calcium - 85.2 mg
- Iron - 2.8 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a medium saucepan over medium-high heat and add the mince and onion and cook for 1 to 2 minutes or until the mince is nicely browned, breaking up any lumps with the back of a wooden spoon and then add the garlic, kale, carrot and zucchini and stir to combine, then cook for 2 minutes or until the vegetables start to soften.
Step 2
Add the passata and stock and bring to the boil, then reduce the heat simmer for 10 minutes and then add the lasagne to the pan and simmer for a further 20 minutes.
Step 3
To serve, mix together the ricotta, lemon and thyme in a small bowl.
Step 4
Ladle the soup into bowls, and top with the ricotta mixture and parmesan.
Step 5
IN A SLOW COOKER OPTION - cook the mince and onion as per the stovetop instruction, then transfer it to a slow cooker and then add the garlic, kale, carrot, zucchini, passata and stock and cook on low for 8 hours, adding the lasagne in the final 40 minutes of cooking and then serve as per the stovetop instructions.
Tips
No special items needed.
0 Reviews
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