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Gluten Free Dairy Free Slow Cooker Lasagna Soup

This extremely easy and delicious recipe is a spin-off of traditional Italian lasagna.  It requires no prep on your big cooking day and is just tossed in the freezer bag.  When you are ready for dinner, just toss the ingredients in the slow cooker and dinner is prepared!  Challenge your idea of lasagna that requires a lot of prep work–this will become a favorite.

Gluten Free Dairy Free Slow Cooker Lasagna Soup


mindy @ onceamonthmeals.com, adapted from Family Fresh Meals.com


  • 1 pound ground beef
  • 3 cups gluten free beef broth
  • 4 teaspoons minced garlic
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried basil
  • 0.5 cup onion, chopped
  • 28 ounces diced tomatoes
  • 6 ounces tomato paste
  • 1 cup V8 or other vegetable juice
  • 0.25 teaspoon salt
  • 0.25 teaspoon pepper
  • 1 cup water
  • 2 cups uncooked gluten free small pasta


Place ingredients in slow cooker, all except water and pasta. Cover and cook on low for 7-8 hours or on high for 4-5 hours. When approximately 30 minutes remain, add 1 cup of water and pasta. Stir, replace cover and cook for 30 additional minutes.

Freezing Directions:

Combine all ingredients in a gallon size freezer bag, excluding the water and pasta.  Remove as much air as possible, label and seal.  TO SERVE:  Thaw.  Place ingredients in slow cooker.  Cover and cook on low for 7-8 hours or on high for 4-5 hours.  When approximately 30 minutes remain, add water and pasta.  Stir, replace cover and cook for 30 additional minutes.

Servings:  6

**conversion chart image provided by Erik Spiekermann

22 Responses to “Gluten Free Dairy Free Slow Cooker Lasagna Soup”

  1. Ryan says:

    Do you have to brown the ground beef before cooking or freezing?

  2. Shari H says:

    Should the ground beef be cooked first? Our ground beef is all frozen to begin with (we order a 1/2 a beef from my FIL who raises cattle), and I thought you shouldn’t defrost and then refreeze raw meat.

    • mindy says:

      You are correct, do not thaw and then refreeze raw meat. If you take the frozen beef, thaw it to make the soup, and then refreeze it, it is safe. If you are wanting to prepare and package this so it is ready to make a dinner at a later time, I would recommend keeping the beef frozen. Then you can thaw it, along with the other ingredients on the day you want to cook. I hope this helps.

  3. Karen says:

    Thos sounds great! It’s ok to put in the raw ground beef with all the other ingredients?

  4. Jacob Beard says:

    I would imagine I could go ahead and do the whole prep and then cool/freeze the finished product and just reheat. I’m interested in packaging down to individual portions for lunches and what not.


  5. Amber says:

    Should the diced tomatoes be drained? Thanks!

  6. Monica says:

    This is delicious! Made it yesterday and enjoying the left overs tonight. Thanks for the delicious recipe!!

  7. Candace says:

    Just wondering the calorie and nutritional information

  8. Kristi says:

    I found this to be rather bland.

    • mindy says:

      Hi Kristi. I’m sorry you didn’t enjoy this soup. If you prefer more flavor, you might try increasing the amounts of spices or add other seasonings that you enjoy.

  9. Heidi says:

    If we use all fresh ingredients (not frozen) is the cooking time lowered?

  10. Cheryl says:

    Okay, i did a double take while scrolling down a page that listed this.I thought “Lasagna soup? either very good…or scary”. Love my lasagna, might have to try this idea. Of course I prefer ground sausage or ground italian turkey sausage. Mmmm. great for those cold days. And sooooo much easier to put together than a lasagna. Just sprinkle the cheese on top when you serve it.

  11. […] Adapted from Once A Month Meals  […]

  12. Kim says:

    I would be afraid to put raw meat in this…has anyone cooked meat first?

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