Lasagne Soup (Slow Cook Option)

2
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated and for stove top cooking."

Original recipe yields 2 servings
OK

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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