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Before you jump to Lasagna Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
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A lot of electrical power is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can save up to 60% on energy whenever you get a new one, in comparison with those from longer than ten years ago. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. An additional way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
From the above it really should be apparent that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably uncomplicated to live green, of course. Largely, all it requires is a bit of common sense.
We hope you got insight from reading it, now let’s go back to lasagna soup - slow cooker recipe. To cook lasagna soup - slow cooker you need 20 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Lasagna Soup - Slow Cooker:
- Provide 1 tbsp. olive oil
- Take 1 lb. ground beef (or ground turkey or Italian sausage)
- Use 1 small yellow onion, diced
- Prepare 4 cloves garlic, minced
- Provide 1 small bell pepper, diced
- Take 2 cups sliced mushrooms (optional)
- Prepare 1 can (28 oz.) no salt crushed tomatoes
- Prepare 1 can (14.5 oz.) no salt diced tomatoes, undrained
- Get 1 can (8 oz.) no salt tomato sauce
- Provide 4 cups unsalted chicken or vegetable broth
- Provide 2 tsp. brown sugar
- Prepare 2 tsp. dried basil
- You need 2 tsp. dried parsley
- Use 1 tsp. Italian seasoning
- Provide 1 tsp. salt
- You need 1/2 tsp. pepper
- Prepare 2 cups pasta of choice
- Use Ricotta cheese, for serving
- Use Freshly shredded mozzarella cheese, for serving
- Provide Freshly shredded parmesan cheese, for serving
Steps to make Lasagna Soup - Slow Cooker:
- Grease your slow cooker and set it aside.
- Heat the oil in a large skillet over med-high heat. Add the beef and cook until brown throughout, breaking it up as you go. Drain the fat, then add it into the slow cooker.
- Add all the additional ingredients EXCEPT for the pasta and cheeses.
- Place the lid on and cook on low heat for 6-7 hours.
- Once getting ready to serve, heat a large pot of water over high heat on the stove. Once it's come to a boil, cook the pasta according to the package directions. Then drain it and stir the pasta into the soup.
- Taste and add any additional seasonings you think the soup needs, then serve immediately.
- We like to top our bowls with some ricotta cheese mixed with a little mozzarella and parmesan. Some red chili flakes are good if you'd like a little spice.
In this ingenious slow-cooker recipe, all you have to do is chop your veggies, then layer the ingredients (raw) into the crockpot. Serve with: Garlic bread and a green salad. Once you have your meat browned, add the lasagna sauce mix, water, corn and undrained tomatoes. I highly recommend these diced tomatoes from Red Gold that are seasoned with Basil, Garlic and Oregano. This slow cooker lasagna is cheesy, saucy, beefy and so juicy!
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