Slow Cooker Lasagna Soup

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion
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  Garlic(15g)
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  Carrots
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  Zucchini
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  Low Sodium Chicken Broth(480g)
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  Tomato Sauce(397g)
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  Tomato, Canned, Crushed(397g)
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  2 cups water
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  Tomato Paste(60g)
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  Parsley, Fresh(30g)
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  2 teaspoons dried basil
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  Oregano, Dried(5g)
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  Beef bouillon cube
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Pasta, Lasagna Sheets, Fresh
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Cheese, Ricotta, Whole Milk(227g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Parsley, Fresh(30g)
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  Basil, Fresh(30g)
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  1 pinch salt (to taste)

Instructions

1. 1Heat oil in a large pan over medium-high heat.
2. 2Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
3. 3Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
4. 4Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
5. 5In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
6. 6Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste.
7. 7Cover and cook until everything is deeply flavored and the vegetables are tender.
8. 8Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
9. 9Let the soup continue cooking until the lasagna pieces are tender and have softened into the sauce. They should be fully cooked but still hold their shape.
10. 10Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
11. 11Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.