Ingredients
Scale
- 1 pound turkey bacon
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
- 4 cups chicken broth
- 12 ounces lasagna noodles, broken
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- In a skillet, cook turkey bacon until crispy. Remove and set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Add the diced tomatoes and tomato paste, mixing well.
- Transfer the mixture to the crockpot, along with chicken broth and broken lasagna noodles.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Stir in ricotta, half of the mozzarella, and all of the Parmesan just before serving.
- Top with remaining mozzarella.
Notes
- Adjust spices according to taste.
- Can substitute turkey bacon with standard bacon if preferred.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Low Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams