Easy to make traditional lasagna you can make ahead and freeze for
Add tomato paste, canned tomatoes, tomato sauce, chicken broth, Italian seasoning, salt, pepper and fennel and simmer on low for 20 minutes. Meanwhile, break up the lasagna noodles into 2-3 inch pieces and cook according to package directions and drain. Add the cooked lasagna noodles to the pot and stir to combine.
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Add ground beef and lasagna noodles. Cover and set to sealing, then cook on manual (high pressure) for 9 minutes. Carefully quick release, pausing the release if it begins to sputter. Stir in mozzarella and ricotta immediately before serving. Garnish with fresh basil and parmesan cheese, if desired.
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Remove meat from the pot with a slotted spoon, leaving the juice from the meat in the bottom of the pot. Turn heat to medium heat and add onions and 1/2 teaspoon salt to the pot. Sauté the onions for 3-4 minutes. Add the garlic and green pepper to the pot, stir and cook for an additional 2-3 minutes.
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In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two. 3. Add sauce and spices. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to the pot. 4. Add lasagna noodles.
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Add the chicken broth, marinara sauce, crushed tomatoes, garlic powder, and oregano. Stir and bring to a boil. Once boiling, lower to a simmer and add the broken lasagna noodles. Cover and cook for 10-20 minutes, until the noodles are cooked through. Stir occasionally or the noodles will get stuck to the bottom!
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Drain and set aside. Add heavy cream (if using) and 1 cup of shredded mozzarella cheese to the soup and stir. Taste for seasonings. In a medium bowl, stir together remaining 1 cup of mozzarella cheese, ricotta cheese, parmesan cheese, and garlic salt. Add noodles to soup.
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Transfer the beef, onion, and garlic mixture into the bowl of a slow cooker. Stir the tomato sauce, diced canned tomatoes, and chicken broth. Add salt to taste. Cover with a lid and cook on High for 4 hours or on Low for 8 hours. Cook the lasagna noodles in a pot on the stove until tender.
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Yes, you can absolutely freeze lasagna soup! In fact, freezing this hearty and delicious soup is a great way to have a quick and easy meal on hand for those busy weeknights. Whether you have made a big batch of lasagna soup and have leftovers or want to make a double batch to freeze some for later, freezing lasagna soup is a convenient option.
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Slow cooker instructions. Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time.
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Brown ground beef, ground sausage, olive oil, salt and pepper ~5-10 min… drain.; Saute butter, onion, and carrot in a large soup pot on med heat ~5-10 min…. add garlic near the end.; Add in marinara sauce, tomato paste, dried herbs and spices, parsley, chicken broth and cooked meat… Bring to a boil, then reduce to a simmer ~15 min. Cook the pasta and set aside.
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Cook & Season the Sausage - In a heavy pot or dutch oven, cook sausage. Add onion and cook it until translucent. Add pressed garlic and dried oregano. Make the Soup Base - Add in the tomato paste and stir until well distributed. Next, pour in the broth and canned tomatoes and simmer 15 minutes.
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Storage: This lasagna soup will stay good in the fridge in an airtight container for up to 3-4 days. Freezing: You can freeze this easy lasagna soup for up to 3 months in an airtight container. BUT - if you're planning to freeze this soup, I DO NOT recommend adding the pasta. The frozen pasta doesn't hold up well when it's reheated in the.
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Preheat the Instant Pot to high sauté. Add oil, brown sausage, onion, garlic, Italian seasoning, and bouillon. Turn off heat. Layer noodles on top of meat, then pour water over noodles. Pour marinara sauce, diced tomatoes, and tomato sauce on top of noodles and water and do not stir. Cook for 7 minutes with a quick release.
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Cook for about 5 to 7 minutes until it's no longer pink. Drain the excess fat. Add onions and cook for about 7 minutes until softened. Add in the garlic, oregano, salt and red pepper flakes and cook an additional minute. Stir in tomato paste and continue to cook for another minute.
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Thaw. Pour the ingredients into a large stovetop pot and cook over medium heat until boiling. Reduce heat to low and simmer for 20 minutes. Add broken lasagna noodles and cook until noodles are softened. When ready to serve, spoon the soup into bowls and top each bowl with some ricotta and Parmesan cheese.
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Break the lasagna noodles into 1-2 inch pieces with your hands. Add the noodles to the boiling water and cook until al dente according to the package directions, usually 8-9 minutes. Drain noodles and set to the side. Place a tablespoon of olive oil in a second large pot or dutch oven to warm over medium-high heat.