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.