Gluten Free Dairy Free Slow Cooker Lasagna Soup - Dump and Go Dinner
6
Servings
13
Ingredients
33
Comments
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
33
Comments
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
- 1 cup Water
- 8 ounces Elbows, Gluten Free
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
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?
- Combine all ingredients in indicated number of gallon size freezer bags.
- 6893852 Upgrade to a paid membership 80236 to unlock all instructions 22311
Upgrade to a paid membership to unlock all recipe instructions
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.
- Thaw: In fridge
- 5720518 Upgrade to a paid membership 30836 to unlock all instructions 61461
- 5396414 Upgrade to a paid membership 99368 to unlock all instructions 72633
- 9213882 Upgrade to a paid membership 81791 to unlock all instructions 49550
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Place all ingredients in slow cooker, except the water and pasta.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- When 30 minutes remain, add water and gluten free pasta. Stir and cook the remainder of time.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 346
- Total Fat
- 8g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 49mg
- Sodium
- 920mg
- Total Carbohydrates
- 44g
- Fiber
- 5g
- Sugar
- 9g
- Protein
- 22g
- WW Freestyle
- 8
33 Comments
Join the discussionDo you have to brown the ground beef before cooking or freezing?
You do not have to brown the beef first.
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.
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.
Thos sounds great! It’s ok to put in the raw ground beef with all the other ingredients?
I meant ‘This sounds great!’
Yes. It is fine to add all the ingredients all together. I hope you enjoy! It is delicious!
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?
Yes. That would be completely fine. Enjoy!
Should the diced tomatoes be drained? Thanks!
Hi Amber! No, the tomatoes don’t need to be drained. Hope you enjoy this delicious soup!
This is delicious! Made it yesterday and enjoying the left overs tonight. Thanks for the delicious recipe!!
Just wondering the calorie and nutritional information
Hi Candace, we only calculate nutritional info on our diet recipes right now. This site is pretty easy to use though if you want to calculate it yourself- http://recipes.sparkpeople.com…
I found this to be rather bland.
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.
If we use all fresh ingredients (not frozen) is the cooking time lowered?
Hi Heidi, we assume that you have thawed the soup so either way, the cook time will remain the same. Enjoy!
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.
I would be afraid to put raw meat in this…has anyone cooked meat first?
Hi Kim, raw meat is totally fine in this. It cooks for 4-5 hours, and will be fine.
Kind of a silly question but do you thaw it before putting it in the slow cooker? Thanks 🙂
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.
Does it matter if the slow cooker is on high or low when you add the pasta for 30 minutes? Thanks!
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!
What is vegetable juice? Is that like vegetable broth?
It’s more like a V8 tomato/vegetable juice, but vegetable broth would work if you don’t have that on hand!
Do you cook the noodles before adding them to the slow cooker?
Hi Anee, you do not need to cook the noodles before you add them to the Slow Cooker. Hope this helps!
Will it be ok to be on low for 12 hours? I leave for work at 640 and don’t get home till 540
Yes, that should be fine.
I make this same general dish (Lasagna Soup) and my family enjoys it. I use tomato soup & chicken broth vs tomato juice. We eat a meal of it and I freeze the rest in portion sizes to enjoy another time.
Thanks for sharing your tips, Kathleen!