Gluten Free Lasagna Soup
For a healthy and comforting, one-pot dinner- check out this gluten free lasagna soup! No layering required.
Prep:
15
minutes
Cook:
30
minutes
TOtal:
45
minutes
Ingredients
- Olive oil
- 1 lb. ground beef
- 1 lb. ground chicken
- 1 large onion, diced
- 2 - 4 bell peppers, diced
- 3 cloves of garlic, minced
- 2 - 4 zucchinis, diced
- 1 jar of marinara sauce (about 24 oz.)
- 8 c. low-sodium chicken broth
- 1 Tbsp. oregano
- 2 Tbsp. Italian seasoning
- 6 - 9 gluten free lasagna noodles
- 8 oz. ricotta
- 1 c. mozzarella and/or Parmesan
Instructions
- In a large saucepan, heat 1-2 Tbsp. of olive oil over medium heat. Brown the ground meat, cooking for 8-10 minutes. Season with salt and pepper. Remove and set aside.
- In the same saucepan, heat 2 Tbsp. of olive oil over medium-high heat. Sauté the onion, bell peppers, and garlic for 5-8 minutes. Season with salt and pepper. Meanwhile, air fry the diced zucchini for 8-10 minutes. Spray with a little olive oil and season with salt and pepper. (Or you can sauté the zucchini in the saucepan before the other veggies. Then, remove and set aside.)
- Lower the saucepan to medium. Then, add the marinara sauce, chicken broth, oregano, and Italian seasoning. Next, break up the noodles and add to the pan. Allow to cook for 7-10 minutes, until noodles are tender. Turn off the heat. Then, stir in the ricotta cheese and zucchini. Ladle into bowls. Finally, sprinkle with shredded cheese.