Slow Cooker Lasagne Soup
Used in this recipe
Recipe: Caitlin Monson for Fody
This soup tastes of lasagne but needs no layering and no oven. Mince, stock and Fody Marinara Sauce cook for several hours in the slow cooker. You break the lasagne sheets into pieces and add them only for the last half hour.
The marinara is cooked without onion or garlic. The garlic note comes from garlic-infused oil, which is low FODMAP because the fructans stay in the garlic rather than passing into the oil. Our article on low FODMAP stock explains why ordinary stock is usually not suitable.
Method
- Fry the mince in the garlic-infused oil in a frying pan over a medium heat, breaking it into small crumbs, until cooked through. Pour off the fat and transfer the meat to the slow cooker.
- Bring the water to the boil and dissolve the stock powder in it. Pour the stock over the meat.
- Stir in the marinara sauce, herbs, salt and pepper. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
- Stir in the lasagne pieces, put the lid back on and cook for about 30 minutes more until tender. Just before serving, fold in the spinach and let it wilt.
- Ladle the soup into bowls and top each portion with mozzarella, a spoonful of ricotta and basil.
Tips
- No slow cooker? Simmer the soup gently in a covered pan for 30 minutes. Then cook the lasagne pieces in it until tender, following the packet timings and stirring often.
- Gluten-free lasagne keeps soaking up liquid as it stands. If you plan to have leftovers, cook the pieces separately and add them straight to the bowls.
- Plant-based ricotta alternatives are often made from cashews, in which case they are not low FODMAP. A spoonful of ricotta or lactose-free cream cheese is a better choice.
