Recipe 👇🏼 1 lb. lean ground turkey 1 Reg. onion, chopped 3 cloves garlic, minced 1 can (28 oz.) crushed tomatoes 1 can (14 oz.) diced tomatoes 4 cups low-sodium beef or vegetable broth 1 cup water 1 cup tomato sauce 1 tbsp tomato paste 1 tbsp Italian seasoning ½ tsp salt (adjust to taste) ¼ tsp black pepper 8 lasagna noodles, broken into smaller pieces 1½ cups part-skim ricotta cheese 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese Fresh basil or parsley for garnish (optional) In a large skillet, brown the ground turkey over medium-high heat. Break it up as it cooks until it's browned and cooked through. Add the chopped onion and minced garlic to the skillet and sauté for a few minutes until the onion is soft and translucent. Transfer the cooked meat, onions, and garlic to your crockpot. Add the crushed tomatoes, diced tomatoes, beef or vegetable broth, water, tomato sauce, and tomato paste to the crockpot. Stir in the Italian seasoning, salt, and black pepper. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. About 30 minutes before serving, break the lasagna noodles into smaller pieces and stir them into the soup. Continue to cook until the noodles are tender. In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheese. To serve, ladle the lasagna soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil or parsley, if desired. Enjoy! . . .
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