Frozen Lasagna Bowls
Directions
- 1Add lean ground beef, tomato paste, the seasoning blend (onion powder, garlic powder, salt, Italian herbs, black pepper), two cans of crushed tomatoes, and 32 oz of bone broth to your slow cooker.
- 2Mix until all ingredients are combined and there are no big chunks of meat.
- 3Cook on high for 3-4 hours or on low for 4+ hours.
- 4Once cooked, give it a mix.
- 5Break up the lasagna sheets and add them to the mixture.
- 6Add about 1 cup of extra water and mix until all sheets are separated and completely submerged.
- 7Cover and cook for 20 to 30 minutes until the pasta is cooked through.
- 8Add fat-free milk, blended cottage cheese, and a mixture of mozzarella and Parmesan cheese.
- 9Mix until completely combined and the cheese is melted.
- 10Let it sit covered for another 10 minutes.
Ingredients
- 32 oz lean ground beef
- 2 tablespoons tomato paste
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1.5 tablespoon salt
- 1 tablespoon Italian herbs
- 1 teaspoon black pepper
- 2 cans (28oz each) crushed tomatoes
- 32 oz bone broth
- 448 g oven-ready lasagna sheets
- 1 cup water
- 120 ml fat-free milk
- 200 g blended cottage cheese
- 120 g Parmigiano Reggiano
- 60 g low-fat mozzarella
- 30 g low-fat ricotta
- chopped basil
- 1 tsp extra virgin olive oil
Equipment
slow cooker
Tips
- If using a different type of pasta, cook separately for 50% of the time shown on the box, then finish cooking in the sauce.
- A drizzle of extra virgin olive oil over the top after reheating enhances the flavor.
Related recipes
Green Goddess Soup
Italian · Soup
Pasta Fagioli
Italian · Soup50m
Pasta E Fagioli
Italian · Soup
Pastina Soup (Italian Penicillin)
Italian · Soup45m
Pot roast
Italian · Soup
Creamy Tomato Soup
Italian · Soup
Chicken Garlic Pasta
Italian · Soup
Chicken Ditalini Soup
Italian · Soup
Maple Pumpkin Soup
Italian · Soup
Lasagna soup
Italian · Soup
Tuscan White Bean Soup
Italian · Soup40m
Zuppa Toscana Soup
Italian · Soup