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    Slow Cooker Veggie Lasagna Soup

    Jan 11, 2021 · Leave a Comment

    Slow cooker veggie lasagna soup is perfect for a weeknight dinner. It's very perfect for a busy evening.  Just add everything except the lasagna noodles and cheese onto the crockpot and it does all the slow cooking. The chopping might take about 10 minutes and that's all the work you need to do. Rest is taken care of by the slow cooker. That's a win-win situation. When you are back after all the run-around and return home hungry, there is food that is almost ready and waiting for you. Just add the broken lasagna noodles and chopped spinach and continue for another 30 minutes. Stir in cheese, ladle into a bowl, top with extra cheese, some basil or parsley (whichever one you have in hand), and enjoy a comforting meal which rewarding at the end of a busy day. The leftovers are great for next-day lunch or dinner and sure this helps during a busy week. 

    January is National slow cooker month.  Ashley and Festive Foodies Event Planning Group (and friendly support!) are hosting a weeklong event for the National Slow Cooker Month Celebration wherein you post on Monday, Wednesday, and Friday of this week. This is my first post for the #NationalSlowCookerMonth event and very much excited to participate in it. Thanks, Ashley!



    Ingredients
    Serves 6-8 people

    Onion - 1 cup, chopped
    Garlic - 1 tbsp, chopped fine
    Bell peppers - 1 cup, diced, any color
    Carrots - 1 cup, diced
    Zucchini - 1 cup, diced
    Spinach - 6 cups, roughly chopped,  loosely packed
    Salt - 2 tsp
    Water - 1 cup
    Diced tomatoes - 1, 15-oz can
    Crushed tomatoes - 1, 28-oz can
    Italian seasoning - 1 tbsp
    Black pepper - 1 tsp
    Lasagna noodles - 1 cup, broken
    Ricotta cheese - 1/4 cup
    Parmesan cheese - 2to 4 tbsp
    Mozzarella cheese 
    Basil/ parsley for garnish - fresh or dried

    Method

    Add everything other than spinach, noodles, and cheese to the crockpot. Stir and switch it on low setting for 4 hours. 


    Add the pasta and spinach, continue for another 30 minutes. 


    Stir in the ricotta and parmesan to make it creamy. Ladle to bowls, top with mozzarella, and extra parmesan. 


    Serve with crusty bread.


    Welcome to our #NationalSlowCookerMonth Celebration! This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

    • Slow Cooked Corned Beef and Cabbage from Cheese Curd In Paradise
    • Easy Chicken Cacciatore from A Kitchen Hoor's Adventures
    • Slow Cooker Veggie Lasagna Soup from Magical Ingredients
    • Slow Cooker Split Pea Soup from Kathryn's Kitchen Blog
    • Sweet Potato Lentil Soup from Cindy's Recipes and Writings
    • 3 Ingredient Slow Cooker Cherry Cobbler from Blogghetti
    • Slow Cooker Peanut Butter Cup Crème Brûlée for Two from The Spiffy Cookie
    • Slow Cooker Texas Chili from Palatable Pastime
    • Bacon Ranch Potatoes from A Day in the Life on the Farm

    More Soups

    • Vegan Red Lentil Pumpkin Soup
    • Immune Boosting Detox Soup
    • Curried Carrot and Red Pepper Soup
    • Summer Garden Vegetable Soup

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    Hi,

    Welcome to Magical Ingredients! I'm Radha Rajagopalan, and I love to explore the delight of creating new dishes that are suitable for all sorts of requirements! Join me as I explore the world of vegetarian and vegan cooking, combining global flavors and unleashing my creativity in the kitchen.

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