Lasagna Soup
- Crockpot
- Soup
Prep time: 10
Cook time: 240
Serves: 6
Ingredients
- 1 pounds of ground beef
- 1 onion
- 1 bell pepper
- 15 oz of canned petite tomatoes
- 28 oz of canned crushed tomatoes
- 2 cloves of garlic
- 1 tbsp of italian seasonings
- 4 cups of chicken stock
- 14 oz of lasagna noodles
- 1 cup of italiann cheese
Instructions
- Cook the ground beef.
- Add in all other ingredients together, except the lasagna noodles.
- Cook for high at 6-8 hours or low for 3-4 hours.
- Add the pasta and cook for 30-40 minutes.
- Preheat the oven to 325 degrees Fahrenheit.
- Mash the bananas in a mixing bowl.
- Mix together the sugar and butter in a separate mixing bowl.
- Combine the mashed bananas, sugar and butter together.
- Mix in two eggs one at a time.
- Mix in the milk, vanilla, chopped walnuts, and chocolate chips.
- Mix the flour, salt, baking powder and baking soda together in a separate mixing bowl.
- Mix the two mixtures together.
- Place final mixture in a muffin pan.
- Tap or bounce the pan a bit to get air bubbles out.
- Place the filled muffin pan in the oven for 30 minutes.
- Take them out and let them cool on a wire rack.