This cozy Lasagna Soup is a blood sugar-balancing recipe exclusively from The Being Collective. It’s gluten-free, egg-free, soy-free and high in protein and fiber. I love to batch prep this at the beginning of the week and serve it to my family several nights in one week for maximum efficiency.
The best way to address inflammation and blood sugar imbalances is getting consistent with strategic meal plans that take you from eating “healthy” to eating optimal. Join The Being Collective, my membership community for weekly anti-inflammatory meal plans, weekly recorded calls with myself and my functional medicine nutritionists, monthly Q&As with me, and an empowering community of women. One healthy meal or one workout isn’t going to move the needle but a proven system and long-term consistency will!
Lasagna Soup
Ingredients
- 3/4 cup yellow onion (diced)
- 1 cup zucchini (diced well)
- 2 cloves of garlic (minced)
- olive oil cooking spray
- salt
- pepper
- 8oz grass fed ground beef
- 4 cups spinach
- 1 3/4 cups canned tomato sauce (1.75 c = 1 15 oz can)
- 3 cups chicken broth
- 1 tbsp italian seasoning
- 3oz chickpea/lentil based lasagna noodles (broken into small pieces)
- 1/2 cup cottage cheese
- 1/4 cup ricotta
- 1/4 cup grated parmesan cheese
- crushed red pepper (optional)
Instructions
- Add onion, zucchini, and garlic to a pot over medium heat with olive oil spray and season with salt and pepper. Cook until veggies are soft, around 4-5 minutes.
- Once veggies are soft, add in beef and season again with salt and pepper. Continue breaking beef apart with spatula and cooking until beef is cooked through and no longer pink. In the last minute of cooking the beef, add in the spinach.
- Once that minute is up, add in tomato sauce, chicken broth, Italian seasoning, and season to taste with salt and pepper. Bring to a boil.
- Once boiling, add in lasagna noodles and cook for one less minute than specified on the package, should be about 5 minutes.
- Once pasta is cooked, stir in all three cheeses.
- Season again to taste with salt and pepper and add in optional crushed red pepper.
Nutrition Facts
Lasagna Soup
Serves: 2 people
| Amount Per Serving: | ||
|---|---|---|
| Calories | 665 | |
| % Daily Value* | ||
| Total Fat 29.6g | 44.6% | |
| Saturated Fat 12.2g | 60% | |
| Trans Fat 0g | ||
| Cholesterol 113.1mg | 37.7% | |
| Sodium 2962.6mg | 123.4% | |
| Total Carbohydrate 52.5g | 17.3% | |
| Dietary Fiber 10.3g | 40% | |
| Sugars 16.9g | ||
| Protein 52.9g | ||
| Vitamin A | Vitamin C | |
| Calcium 414.7mg | Iron 10.1mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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