This Gluten Free Dairy Free Lasagna Soup is a dump and go meal, requiring no prep. It cooks in the Instant Pot, making it a perfect meal when you have a busy day. Lasagna as you know it will never be the same!
4
Servings
13
Ingredients
1
Comments
Ingredients
- ⅔ cups cook Ground Beef
- ⅓ cups dice Onion
- 18 ⅔ ounces Diced Tomatoes, Canned
- 4 ounces Tomato Paste
- 2 ⅔ teaspoons mince Garlic, Cloves
- 2 teaspoons Parsley, Dried
- 2 teaspoons Basil, Dried
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- 2 cups Beef Bone Broth/Stock
- 5 ⅓ fluid ounces Vegetable Juice
- 2 cups Water
- 5 ⅓ 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?
- Divide all ingredients except water and pasta among indicated number of round containers.
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Make From Frozen Serving Day Directions
Prog. Pressure Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Add all ingredients to the Instant Pot, making sure noodles are covered in liquid.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes, then release any remaining pressure.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 301
- Total Fat
- 6g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 32mg
- Sodium
- 886mg
- Total Carbohydrates
- 44g
- Fiber
- 5g
- Sugar
- 9g
- Protein
- 17g
- WW Freestyle
- 7
1 Comment
Join the discussionNot a bad recipe, but 10 minutes seemed too long — the noodles were a tad mushy. If I made this again I would only do it for 6 or 7 minutes.