Lasagne Soup (Slow Cook Option)
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Recipe: #29533
May 23, 2018
Categories: Comfort Food, Dinner, Soups and Stews, Beef, Ground Beef, Vegetables, Onions, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Slow Cooker, Stove Top, No Eggs, Zucchini more
"From our Sunday newspaper The Sunday Times. Times are estimated and for stove top cooking."
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 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 & Variations
No special items needed.
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