Healthy Slow Cooker Lasagna Soup Recipe

1 pound extra lean ground beef* do not precook
2 10 oz cans mushrooms (with water) – do not drain
1 onion chopped
4 cloves garlic minced
28 oz canned tomatoes (with tomato juice) – do not drain
22 oz can of tomato sauce
¾ teaspoon red pepper flakes
1 teaspoon dried oregano leaves
½ teaspoons dried basil
4 cups beef broth or vegetable broth
10 oz pkg frozen spinach (or 10 frozen spinach nuggets) – do not defrost
2 cups dry curd cottage cheese *aka Farmer’s cheese
1 ½ cup light or fat-free grated parmesan cheese
10 oven ready lasagna noodles (also called ‘express’), cut into smaller pieces (about ⅓ – ½ box) broken into pieces or bow tie noodles

Add all ingredients, except lasagna noodles and mozzarella cheese, to slow cooker *DO NOT DRAIN TOMATOES OR MUSHROOMS
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Stir to break up ground beef and make sure ingredients are combined
Cook on high for 4 hours or low for 8 hours
Optional: Soak lasagna noodles in hot water for about 7 minutes.

* You don’t have to do this step. Alternatively, if you don’t care how they look, you can break them up before cooking OR you can put them in whole and cut them after, if you prefer. Finally, you can use a fresh noodle that’s easier to cut OR a different type of pasta (such as bowtie)
Remove and place on paper towel. Pat dry.
Then remove and slice into even pieces
Add lasagna noodles and cook for 30 minutes longer (after the lasagna has cooked for 4 hours on high or 8 hours on low). *Make sure you turn it up to high if you were cooking on low
Melt mozzarella on top, then mix in. Or simply ladle the hot soup into bowls, and dollop a scoop of mozzarella cheese top. Garnish with fresh basil, if desired.

*Please see post contents for important recipe information, substitutions and tips!

This is a VERY thick soup and will thicken even more the longer it sits. If you want it thinner, add additional beef broth.