EFK Tested
Erickson Slow Cooker Lasagna Soup
A practical, full-flavor EFK slow-cooker candidate built for family dinners, reliable leftovers, and hands-off cooking.
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Brown sausage with onion; drain excess fat. Add garlic for 30 seconds.
- 2. Transfer to slow cooker with tomatoes, tomato sauce, stock, Italian seasoning, and red pepper flakes.
- 3. Cook on LOW 5 to 6 hours.
- 4. Stir in broken lasagna noodles and cook on HIGH 25 to 35 minutes until tender.
- 5. Serve with spoonfuls of ricotta, mozzarella, and Parmesan.
Equipment
Slow cooker
Large skillet or Dutch oven when browning is called for
Cutting board and chef knife
Instant-read thermometer for meat and poultry recipes
Food safety & storage
Cool cooked food promptly and refrigerate leftovers in shallow covered containers.
Cook to an internal temperature of 160°F. Store leftovers in a clean glass container in the refrigerator.
View this recipe on the original EFK website ↗