LASAGNA SOUP BAKE
2 pounds GROUND BEEF, cooked and fat drained
1 teaspoon SALT
1 teaspoon GARLIC POWDER
fresh GROUND PEPPER
15 ounce can BEEF BROTH
28 ounce can or (2) 15 ounce cans diced TOMATOES
15 ounce can TOMATO SAUCE
1/4 cup chopped FRESH PARSLEY or 1 tablespoon DRIED PARSLEY
2 teaspoons OREGANO
4 cloves minced GARLIC (1 tablespoon)
1 medium diced YELLOW ONION
2 BAY LEAVES
8 to 16 ounces LASAGNA NOODLES (10 TO 20 NOODLES) broken into pieces
depending on how much pasta you like in your soup
Shredded Mozzarella for topping
Sliced Provolone for topping
Grated Parmesan for topping
Place all the ingredients into a crock pot except for the noodles and cheeses. Cook on high for 4 to 5 hours or low for 6 to 8 hours. I Spray my crock pot with nonstick cooking spray for easy cleanup. You also could use a plastic bag insert. The last 30 minutes of cooking add your broken lasagna pieces. After 30 minutes and your noodles are tender place the soup in individual baking containers and top with the three cheeses. Place under the broiler on your oven until the cheese is bubbly and golden brown. Or simply place the cheeses into the crock pot and serve in bowls. Serve with slices of French bread toasted with Olive oil, parsley flakes and Garlic Powder. Any leftovers can be frozen and enjoyed another time in a flash.
22 дек 2021