Gluten Free Dairy Free Slow Cooker Lasagna Soup - Dump and Go Dinner

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Gluten Free Dairy Free Slow Cooker Lasagna Soup - Dump and Go Dinner

The Cook
6 Servings
13 Ingredients
This Gluten Free Dairy Free Lasagna Soup is a dump and go meal, requiring no prep. It cooks in the slow cooker, making it a perfect meal when you have a busy day. Lasagna as you know it will never be the same!
6 Servings
13 Ingredients


  • 1 pound Ground Beef
  • 3 cups Beef Bone Broth/Stock
  • 4 teaspoons mince Garlic, Cloves
  • 1 tablespoon Parsley, Dried
  • 1 tablespoon Basil, Dried
  • ½ cups dice Onion
  • 28 ounces Diced Tomatoes, Canned
  • 6 ounces Tomato Paste
  • 8 fluid ounces Vegetable Juice
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
Serving Day Ingredients
  • 1 cup Water
  • 8 ounces Elbows, Gluten Free



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in indicated number of gallon size freezer bags, excluding the water and pasta.
  2. Remove as much air as possible, then label & freeze.

Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 7-8 hours or on high for 4-5 hours.
  3. When approximately 30 minutes remain, add pasta and indicated amount of water. Stir and replace cover.
  4. Cook for 30 minutes.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Place all ingredients in slow cooker, except the water and pasta.
  2. Cover and cook on low for 7-8 hours or on high for 4-5 hours.
  3. When 30 minutes remain, add water and gluten free pasta.
  4. Cook an additional 30 minutes.


Join the discussion
  1. 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.

    1. 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.

  2. 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.Thoughts?

    1. 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.

  3. 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.

    1. Hi Sarah. We suggest to thaw your frozen meals overnight before putting in the slow cooker on serving day. There is a concern that some of the ingredients which have not been pre-cooked will not cook through.

    1. Hi Diana, Great question, it doesn’t matter what setting you use (high or low) when adding the pasta. If you use high, you can keep an eye on it and turn it off it takes less than 30 minutes. Hope this helps!

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