Slow Cooker Lasagne Soup | Recipe

Slow Cooker Lasagne Soup Recipe

Heading into Spring, we’re stepping away from heavier foods and turning to lighter options. This lasagne soup is one of those recipes that is hearty and filling and is a great way to get in a healthy serving of veggies. I’m excited to be teaming up with reebee on this recipe to help you enjoy easy-to-make, healthy comfort food, and to help you whip up your favourite recipes at the best price.

Make it on the stove top or slow cooker, either way this lasagne soup is a yummy, simple recipe.

I based this recipe off of one of my favourites from Liv B’s cookbook, Vegan on a Budget, and adapted it a little for our family. Every time I’ve made this soup it’s been a hit, and I thought I would try making it in the slow cooker for this blog post for the added bonus of extra convenience and it doesn’t disappoint. Her recipe for Famous Lasagne Soup caught my eye when I was first going through the pages and knew it would be one my family would love. Her original recipe is a vegan one so I swapped in a few different ingredients and have made this soup with and without meat, both turning out equally delicious; I also made ours with gluten-free lasagna noodles, but of course this is a simple substitution you don’t have to make if you don’t need to.

Slow Cooker Lasagne Soup Recipe Ingredients

I love that this is a healthy comfort food option that is simple to make, especially if you’re using a slowcooker, and thanks to reebee, I can help you find where to stock up on the ingredients you need at the lowest price. Our family has used reebee for a few years and it is our go-to resource for finding the best prices for our weekly grocery list. Whether it’s for regular items that we use all the time, or big-ticket purchases, reebee is a great resource right at your fingertips.

Find everything you need for this recipe for the best price thanks to Reebee!

For this recipe, I have teamed up with reebee to show you how to get the best prices on the ingredients you’ll need for this lasagne soup. All you have to do is download the app and enter your location to receive current and upcoming flyers from a variety of stores for your area.  To show you how it works, simply click on the items in the ingredient list below and reebee will do the rest, showing you what ingredients are on sale and where to find the best prices this week. Savings at your fingertips! 

Slow Cooker Lasagne Soup Recipe reebee app


1 carton or 3.5 cups of broth ( I used chicken, but vegetable or beef also work)

1 jar or 2.5 cups of marinara pasta sauce 

1/2 an onion, diced

1 bell pepper, diced

1 cup mushrooms, sliced

1/2 cup dried red lentils

1 cup spinach, rinsed and patted dry

8- 10 lasagne noodles


1 package of ground beef

Shredded cheddar or mozzarella cheese


  1. In your slow cooker, pour in broth and pasta sauce, followed by the onion, bell pepper, mushrooms, and lentils. Stir to combine. Note: If including ground beef, brown in a frying pan and add with these ingredients.
  2. Set your slow cooker on high for 4 hours or low for 6 hours.
  3. About 15 minutes before you’re ready to serve, bring a pot of water to a boil and cook the lasagne noodles as per the package directions.
  4. Add the noodles and spinach to the soup approx. 5 minutes before serving. 
  5. Top with shredded cheese if desired and serve.

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup RecipeSlow Cooker Lasagne Soup Recipe  Slow Cooker Lasagne Soup Recipe Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe

Slow Cooker Lasagne Soup Recipe        Slow Cooker Lasagne Soup Recipe 

Want to try reebee with your family? Download the app today!

About reebee

Reebee puts finding the best price for everything your family needs right at your fingertips. Simply download the app and enter your area to find the best prices on everything from groceries to appliances, seasonal items, and more. reebee features flyers from favourite stores including Costco, Superstore, Walmart, Canadian Tire, just to name a few.

Features include:

  • Search option to help you quickly find exactly what you’re looking for and compare prices
  • Shopping list- stay organized and create lists within the app to keep track of what you need
  • Sync Reebee across devices for seamless use for everyone in the family

For more information about Reebee and how it works, visit the reebee website and find them on social media: Facebook | Instagram

reebee is available for through the App Store and Google Play.

Slow Cooker Lasagne Soup Recipe reebee app

Slow Cooker Lasagne Soup Recipe reebee app

Like this recipe? Save it for later!

Slow Cooker Lasagne Soup Recipe Slow Cooker Lasagne Soup Recipe

For more simple + healthy meal ideas, visit the blog’s Recipes page!

Disclosure: This recipe post is a paid partnership with reebee. I was compensated to share a recipe in partnership with reebee, an app my family loves and has used weekly for several years. All opinions are my own.

This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Mediterranean Pasta {Gluten Free}

If you follow the blog on Instagram you may have seen this pasta dish I posted last Friday night as part of Catelli’s #GlutenFreeFridays. Easy, healthy & delicious, check, check, and check- YEEHAW! May is Celiac Awareness Month, and even though no- one in our family is Celiac, having strong gluten intolerances pretty much means we eat as though we do. That means we seek out gluten- free options for everything from bread and sauces to pasta. Thankfully this has been one staple of our diet we have been able to continue enjoying without much change (thank goodness because we’re all pasta fiends!). With the warmer weather I like to shake things up a bit and cook lighter meals, but that are still full of flavour and satisfying (for another yummy gluten free pasta recipe, check out this one by my friend Andria over on The Cheerio Diaries). Mediterranean- inspired dishes are perfect for this and I love a good vegetarian meal every now and then. I’ve made a few different versions of this dish and each time have been really happy with how it’s turned out, so I thought it was time to share it. Gluten free or not, it’s delicious and if you can, top it off with a little butter and fresh parmesan. 
Makes 4 servings
– gluten free pasta of your choice (for this I used Catelli’s gluten free spaghetti)
– 1/2 each of a red and yellow bell pepper, cut into slices
– 1/2 medium red onion, sliced thin
– 1 tomato, diced
– 1/2 zucchini, chopped
– 1/2 cup artichoke hearts (I’ve also made a version with sun dried tomatoes that’s delicious)
– 1 tbsp fresh basil, finely chopped
– 1 tsp fresh parsley to garnish
– olive oil (and/ or a tbsp butter)
– salt & pepper to taste
– fresh parmesan (optional)
1. Set your oven to broil and bring a pot of water to boil while you wait
2. In a baking dish, toss the veggies (minus the artichoke hearts and herbs) in a little olive oil and salt and pepper; put under the broiler for approx 10 minutes, or until the veggies begin to char (also great to pop them in a foil pouch on the bbq)
3. Pop the pasta in the boiling water and while it cooks, heat up a tbsp of olive oil in a frying pan over medium heat. Once the veggies have been broiled, toss them along with the artichoke hearts, herbs and a little more oil/ butter if desired. Reduce to low/ medium heat.
4. When pasta is cooked, drain and toss in with the veggies. Garnish with fresh chopped parsley (and parmesan if you love some cheese on your pasta!)
5. Serve & enjoy!
For more information about Catelli gluten free pasta and more recipe ideas, visit the Catelli website.

Yummy Mummy Monday: Gluten Free Rice Crispy Treats

I don’t think these sweet treats really need an intro. They’re a classic. And after making them with Ari, I have a new understanding and appreciation for why they’re such a staple for bake sales and class parties- they’re super simple and quick to make! The only changes I made to the classic version were to make them gluten & dairy free: swapping coconut oil for the butter and using gluten- free cereal. These are great if you want to whip something sweet up but don’t have a lot of time and they’ll be gone in even less time. 

5 tbsp coconut oil, melted 
8 cups mini marshmallows
6 cups rice crispy cereal (we used gluten free)
Optional: 1 tbsp beet juice or red food colouring

1. In a large pot over low heat melt coconut oil. Once melted toss in mini marshmallows, stirring continuously
2. Once melted, remove from heat and add in rice crispy cereal. Stir until combined (I let Ari help with this part, but if you’re nervous about burns you can quickly transfer the mix into a bowl so little ones can help)
3. If you want to make the treats pink, you can add food colouring or reduced beet juice for colour. To make the beet juice reduction: dice up a small beet and pop into a pot and fill with water until pieces are just covered. Bring to a boil for approx. 10 minutes, stirring occasionally. Reduce until the beet juice has mixed with the water and the liquid has thickened to a syrupy consistency. Pour into a glass pyrex jug and set aside until ready to use.
4. Add in colouring and stir until mixed through
5. Transfer mixture onto a piece of parchment paper. Use the sides of the parchment to shape the mixture into a ball (don’t worry if it isn’t a perfect shape, this step is more to compress the mixture for rolling ). Cover with a second piece of parchment and roll the mixture until it is 1/2″ thick (if you like thicker treats, don’t roll them as long/ apply as much pressure)
6. When you’ve reached your desired thickness, remove the top piece of parchment and fold in half (sticky sides in) to place the shapes on
7. Using cookie cutters, cut out the shapes you like and place on the folded piece of parchment

9. Once you’ve cut out all the shapes you can fit, you can either try re- rolling the mixture or takes pieces that are roughly the same size and roll into balls

10. You can serve the treats like this or insert cute straws to make pops. For the balls, you can leave them as- is or add cute cupcake toppers like the sparkly ones I used from Grace Miller & Co– see below)

11. … for added fun, dip in sprinkles!

February posts sponsored by

Yummy Mummy Monday: Carrot & Ginger Soup

We’re officially into soup season. And really what could be better than cozying up with a warm bowl of soup on a cool Fall day? This week’s recipe was contributed by Malika from Everything’s Better Spouted and is a delicious crowd pleaser chock- full of nutrients. I love Malika’s recipes because they’re tasty and made with whole ingredients, making them healthy options when you’ve got a craving (for another amazing soup recipe from Malika that was a hit in our house, try out this recipe). See below for more from Malika and this delicious soup recipe.
Hey, it’s Malika
from Everything’s
Better Sprouted
. I’m loving Fall and
making warm soup recipes weekly! If you have kids, this is a great way to
sneak veggies into their diets. 😉 I have a 6 year old son and I just tricked
him into eating cauliflower the other night in a soup…..shhhhhhh don’t tell
him. Did you know that carrots are full of beta-carotene which help you
improve your eye sight. They are also contain vitamin A, which can protect
your skin from the sun’s damage. Ginger is great for healing inflammation in
your body and is used for it’s tummy soothing properties. That’s why your mom
always told you to drink ginger ale when you had a tummy ache. If you don’t
want to use bone broth in
your soup, you could easily substitute cashew cream or coconut milk in this
recipe. Happy Cooking!
xx Malika
Malika Smith is the
Blogger behind Everything’s
Better Sprouted
. A mother, foodie, and certified integrative
nutrition health coach, she’s passionate about eating real whole food that
tastes good! It’s hard to know what is and isn’t good for you with all the fad
diets these days,  and Malika uses her blog to help guide and inspire
you to live your healthiest life. To learn more about Everything’s Better
Sprouted, hop over to the website & find
her blog on social media: Facebook, TwitterInstagram, & Pinterest
You can also contact Malika
via email at:

October posts sponsored by

Yummy Mummy Monday: Gluten & Dairy Free Freezer Meal Menu

When I was pregnant with Ari I wasn’t able to stock my freezer as well as I would have liked in preparation for the busy weeks following her arrival. Luckily we had family popping in with meals for us for the first two weeks, making it one less thing we had to find energy to do. But if it hadn’t been for them, we would have probably eaten an unhealthy amount of take out due to exhaustion and lack of energy to cook. This time around we have a toddler to feed- and our diets have changed substantially since 2013- so I had to make sure we were stocked with healthy & tasty options that we could all enjoy. Pizza and takeout are just not options, so I was determined to pre- prepare as many meals as possible that could be pulled from the freezer & popped into the slow cooker or oven for those first few weeks when you need to simplify whatever you can. It took me a little while to accumulate a selection of ideas that were both gluten and dairy free- thank you Pinterest!- but I’m pretty happy with the variety of meals I was able to make.

I made these meals over a few days with the help of my Mum & Dad and as I had the time, but it’s definitely a great feeling if you’re able to put aside a few hours and pump them out all at once. Here’s how I stocked my freezer for #2:

Gluten Free Chicken Noodle Soup*

*my Mum’s recipe- I’ll post soon) 🙂
Shepherd’s Pie *4
Cabbage Rolls *2
BBQ Ribs *2
Chicken Fajitas *1
Mongolian Beef *1
Hawaiian Chicken *1
Asparagus & Salmon *1
Soups & pasta sauce *1 batch each (for the sauce 1 batch= 4- 6 meals for the 3 of us) 
I also made sure to stock up on dry goods like gluten free pasta, rice, rice noodles, etc to serve with the freezer meals that don’t already have them included. 
How did you stock your freezer in preparation for baby’s arrival? What are your favourite make- ahead freezer meals?

April posts sponsored by Little Dreamers Consulting

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.