Lasagna is one of the most satisfying comfort foods, am I right?
When the weather turns brisk, nothing tastes better than a plate of gooey, cheesy pasta. Unless, of course, you’ve decided to follow a plant-based diet – and you’re avoiding cheese … and gluten … and all that other “good” stuff (which actually isn’t so good for you).
Don’t worry – we can turn that decadent dish of lasagna into something you can eat and enjoy every day of the week. How does Vegan Slow-Cooker Lasagna Soup sound?
If you’ve tried any of my other pasta or slow-cooker recipes before, you know this lasagna soup is a winner. And if you haven’t tried those other recipes yet, you’ll definitely want to put these on your to-make list:
- One Pot Tomato Basil Zoodles
- One Pot Gluten-Free Chicken Alfredo
- Slow Cooker Vegan Lentil Soup
Slow Cooker Lasagna Soup
This soup features everything your tastebuds love about lasagna – made so your body will love it, too.
Here’s a secret: soup is the ultimate go-to for traditional-diet approved meals. That’s because broth can be such a nourishing way to fill up your belly and make your gut glad.
Going vegan? Low-calorie veggie broth will get you a dose of plant-based nutrition, while giving you that warm feeling that keeps us coming back to comfort food in the winter. Eating paleo? Swap in some bone broth and enjoy hearty dose of gut-healing nutrition.
Also included in this recipe are fresh basil, gluten-free lasagna noodles (use lentil-based pasta for extra protein), and organic tomatoes.
Tomato Power
On top of giving the broth a saucy, rich lasagna-like flavor, tomatoes deliver strong antioxidant protection against cancer and heart disease. Many scientific studies support the link between high tomato intake and lower risk of these diseases (1, 2).
Lycopene, a carotenoid found in tomatoes, plays an important role in chronic disease prevention, helping to stop oxidative stress. The high levels of vitamin C in tomatoes, necessary for collagen production, will help to keep your skin looking young (a pretty good bonus, right?).
What about canned tomatoes? Yes, our family buys them occasionally. We always check to make sure the cans are BPA-free. Many store brands, such as Whole Foods and Trader Joes, use BPA-free liners for their canned tomatoes, as does the Hunt’s line of canned tomatoes.
If you’re especially concerned about chemical-free packaging, you can also look for tomato sauce in a glass jar or BPA-free boxes.
Make It Your Own
Need to sneak in some extra protein? Paleo eaters can add one pound of uncooked chicken breasts, cooked ground beef, or cooked chicken sausage. For vegans, add 15 ounces of drained, cooked lentils, white beans, or swap out the noodles for two cups of cooked quinoa.
Whether you add in some extras or make it as written, prepare to put this recipe on your list of favorites. It tastes just like a plate of your favorite Italian casserole, without dairy and gluten getting in the way of your health.
- 1/2 sweet onion, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 3 cloves garlic, finely chopped
- 16 oz sliced baby bella mushrooms
- 1 (28 oz) can fireroasted crushed tomatoes
- 5 cups vegetable broth
- 1 tbsp Italian Seasoning (optional)
- 1 tsp salt
- Fresh ground pepper, to taste
- 9 oz gluten-free lasagna noodles, cracked (or 2 cups of other pasta)
- 1-2 cups loosely-packed fresh basil leaves (2-3 cups baby spinach)
- Place all ingredients (except basil) in a large crockpot. Cover and cook on high 21/2-3 hours, or until pasta is al dente. Stir in basil. Serve and enjoy!
- For extra vegan protein: Add 15 oz. drained, cooked lentils or swap out the noodles for 2 cups of cooked quinoa.
- For extra paleo protein: Add 1 lb. diced uncooked chicken breasts or cooked beef or chicken sausage.
- To make this low carb: Replace the gluten-free noodles with zoodles (zucchini noodles) and stir in during the last 15 minutes.
Fast and Easy Meals
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This post first appeared on Yuri Elkaim | Making Fit And Healthy Simple Again, please read the originial post: here
