Slow Cooker Lasagna Soup

Ingredients:

1 lb. Italian sausage

2 tbsp. minced garlic

1 tablespoon olive oil

¼ cup white onion, chopped

24 ounce jar pasta sauce

1 can chicken broth

1 tbsp. Italian seasoning

½ cup grated parmesan cheese

8-10 lasagna noodles, broken into pieces

½ cup mozzarella cheese

1 cup water

½ cup milk

extra mozzarella cheese for topping

Cook sausage in a skillet with garlic, onions and olive oil until done. Drain excess grease.  Place sausage, pasta sauce, beef broth, onion powder, parsley, basil and parmesan cheese in a slow cooker. Cook on high for 2.5 hours.  After 2.5 hours, put lasagna noodles, water, milk, and ½ cup of mozzarella cheese into the slow cooker and let cook another 30-60 minutes, or until pasta is tender.  Top bowls of soup with mozzarella cheese.

I wanted to give mine a little kick so I added a few dashes of hot sauce and red pepper flakes while it was cooking.  I love, love, love this soup! 

Cajun chicken alfredo lasagna (reduced fat)

Review by Lyndee:

Ingredients:

2 cans of 97% fat free diced chicken breast (10 oz)

1 jar Ragu light alfredo sauce

2 tbsp reduced fat cream cheese

6 lasagna noodles

1 cup shredded Italian cheese (or 2% mozzarella)

1 tbsp Cajun seasoning

1 tsp Italian seasoning

Black pepper to taste

Preheat oven to 350 degrees.  Boil 6 noodles per the directions on the box.  Meanwhile, drain chicken and add to a skillet with Cajun seasoning and black pepper. Break up the chunks while it warms through.  Add alfredo sauce and cream cheese.  Melt together, stirring occasionally. 

When noodles are done, drain and set three on the bottom of an 8x8 or 9x9 pan.  Layer with the chicken and alfredo sauce, shredded cheese and repeat.  Bake uncovered for 30 minutes. Let set for a few minutes before serving.  Add parmesan cheese and red pepper flakes if desired. 

The kids even liked this! Of course, I didn't tell them it was reduced fat. I just let them eat away!