Instant Pot Lasagna Soup with Ground Beef and Butternut Squash
Lasagna Soup is a hearty and comforting cold weather soup recipe for dinner. Its made with the same ingredients as of a classic lasagna but is in the form of a soup and served in a bowl. Flavorful ground beef cooked with butternut squash, dried herbs and marinara with a hearty tomatoey soup, lasagna noodles and dollops of ricotta cheese on top is so comforting!
8sheetsLasagna Noodlesbroken into bite sized pieces
1cupParmesan cheesefreshly grated
1cupMozzarella Cheesegrated
1cupRicotta Cheese
salt and pepperto taste
Fresh Basil leavesthinly chopped for garnish (can use fresh parsley)
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INSTRUCTIONS
Turn the saute mode on in the instant pot. Heat Olive Oil in it for 2 min. Add the ground beef. Crumble and cook for 4-5 min or until no longer pink.
Add chopped onion and garlic and cook for 3-4 more minutes. De glaze the pot with a little beef broth.
Add the chopped butternut squash, diced tomatoes, marinara sauce, dried herbs. Toss to combine. Pour in the rest of the beef broth.
Add the broken lasagna noodles into the pot just until submerged. Do not stir or push them in.
Add the shredded Parmesan cheese and shredded mozzarella cheese on top. Put the instant pot lid on top. Pressure cook on high for 10 min. Quick release the pressure.
Once the pressure has released, remove the lid from the instant pot. Garnish with a dollop of Ricotta Cheese and freshly chopped Basil leaves. Serve hot.
Add the cooked pasta into individual serving bowls. Top over with the soup, a dollop of ricotta cheese and fresh basil leaves.
Video
Notes
Butternut Squash is added just to infuse a bit of fall flavor to this dish. Here'sHow to cut Butternut Squash You can skip Butternut Squash if you want to.
TO MAKE LASAGNA SOUP IN THE CROCK POT
Cook Ground beef with onion, garlic, dried herbs in a skillet for 7-8 min
Transfer to a greased crock pot. Pour in the beef broth, diced tomaotes, marinara, Parmesan cheese.
Cover cook on low for 8 hours
Cook the lasagna noodles separately until al dente. Drain and set aside
Add the lasagna noodles in a serving bowl, top over with the soup, a dollop of ricotta cheese, freshly grated mozzarella cheese and serve!
Nutrition
Nutrition Facts
Instant Pot Lasagna Soup with Ground Beef and Butternut Squash
Amount Per Serving
Calories 664Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 125mg42%
Sodium 1618mg70%
Potassium 1284mg37%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 8g9%
Protein 47g94%
Vitamin A 14122IU282%
Vitamin C 34mg41%
Calcium 507mg51%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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