Fody's Lasagna Soup




16 mins


6.5 hrs




500g ground beef

4 cups of water

1 tbsp + 1 tsp vegetable stock

1 tbsp Italian seasoning

½ tsp salt

½ tsp black pepper

Gluten-free lasagna noodles, broken into pieces

1 cup fresh baby spinach

1 cup shredded mozzarella, for serving

¼ cup non-dairy ricotta, for serving

Chopped fresh basil, for serving
  1. In a large skillet, heat Fody’s Garlic-Infused Olive Oil over medium high heat. Once hot, add your ground beef and cook until it’s cooked all the way through. Then remove it from the pan and drain off any excess fat. Place the beef in your crockpot.

  2. Next bring 4 cups of water to a boil on the stove. Once boiling, add your vegetable soup base and whisk until the base has fully dissolved. Let your broth simmer for 1 minute then add it to the crockpot with your cooked beef.

  3. Next add the marinara sauce, Italian seasoning, salt and pepper to the crockpot. Cover and cook on low for 5-6 hours or high for 3-4 hours.

  4. Once done, stir in your broken lasagna noodles then cover the pot again and cook for 30 more minutes or until the noodles are tender. Right before serving, stir in your spinach and keep stirring until the spinach has wilted slightly.

  5. Serve each individual bowl with shredded mozzarella, a dollop of ricotta and sliced fresh basil.


Recipe created by Fody/Caitlin Monson.

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