No Bake Lasagna (Slow Cooker, Instant Pot, Stovetop)
This Quick and Easy lasagna soup is the best recipe for a comforting weeknight meal. The dish is made with ground beef, marinara sauce, basil, and topped with parmesan and ricotta cheese.
Servings 8 cups
Calories 340kcal
Equipment
Ingredients
- 6-8 lasagna noodles Broken into smaller pieces. For thick soup use more.
- 1/2 cup chopped onions I used white onions.
- 1 pound ground beef Ground turkey, chicken, or sausage can be substituted.
- 2-3 garlic cloves Minced.
- 1 1/2 teaspoons Italian Seasoning
- 1/2 teaspoon dried basil Fresh basil is fine.
- salt and pepper to taste
- 2 cups marinara sauce
- 2 cups broth Any broth, beef, chicken, vegetable, etc.
Topping
- 1/4 cup shredded parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
Instructions
Stovetop Instructions
- Cook the pasta in accordance with the instructions on the pasta package.
- Heat a Dutch oven or large pot on medium-high heat.
- Add the ground beef to the Dutch oven or large pot with the onions, garlic, Italian Seasoning, dried basil, salt, and pepper to taste. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add in the marinara sauce, broth, and cooked pasta to the pot and stir.
- Adjust the heat to low and place a lid on the pot. Simmer for 15-20 minutes until thick and the ingredients are well combined.
- Top the soup with ricotta cheese, mozzarella, and parmesan cheese.
Slow Cooker Instructions
- Cook the ground beef, onions, garlic, Italian Seasoning, dried basil, salt, and pepper to taste in accordance with the instructions noted above.
- Add the cooked beef, marinara sauce, and broth to the slow cooker.
- Cook on High for 3-4 hours or on Low for 7-8 hours. Reserve adding the cooked pasta for once the soup has cooked.
- Top the soup with ricotta cheese, mozzarella, and parmesan cheese.
Instant Pot Instructions
- Turn the Instant Pot on the Saute Function.
- Add the ground beef to the pot with the onions, garlic, Italian Seasoning, dried basil, salt, and pepper to taste. Break down the ground beef with a meat chopper.
- Stir and cook until the beef is no longer pink. Drain any excess fat from the beef if necessary.
- Add in the marinara sauce and broth and stir.
- Add the lasagna noodles to the top. Press down to make sure the noodles are covered in liquid. Add additional broth if needed.
- Place the lid on the pot and cook for 5 minutes on Manual > Pressure Cooking.
- When the pot indicates it has finished cooking, quick release the steam.
- Top the soup with ricotta cheese, mozzarella, and parmesan cheese.
Notes
You can also use ground turkey, ground sausage, or ground chicken in the recipe.
You can thin out thick soup by adding additional broth.
Adjust the servings of cheese to suit your taste. Add more if necessary.
Feel free to break your lasagna noodles down into super small pieces if that's what you prefer.
Nutrition
Serving: 1cup | Calories: 340kcal | Carbohydrates: 31g | Protein: 19g | Fat: 14g