If you love soup,pasta and lasagna this recipe kinda serves several purposes all at one time. Needless to say whoever thought of this recipe is a genius
Have you ever wondered where lasagna came from?
According to Paglicacci Pizza, when the Romans overthrew Greece and occupied the country around 146 BC, they set about adopting local knowledge, culture, language and food as their own. The Greek word laganon, used to describe flat dough sliced into strips, is believed to be the origin of the word lasagna. While the Greeks didn’t invent the hearty pasta dish we know and love, they at least inspired one of the world’s oldest pastas.
Modern day lasagna, the richly layered dish swimming in sumptuous tomato sauce, made its debut in Naples, Italy, during the Middle Ages. Laboriously crafted and fit for a crowd, lasagna was savored on special occasions. While traditional Italian lasagna features ragù, béchamel and Parmigiano-Reggiano hugged between layers of pasta, Italian immigrants brought their favorite variations to America beginning in the late 1800s
Here is what you need: Serves 6-8
1 lb ground beef (or vegetarian crumble)
3 cups of beef broth (or vegetable broth to make vegetarian)
4-5 cloves of garlic, minced
1 TB dried parsley
1 TB dried basil
1/2 cup chopped onion
1, 28 oz can of diced tomatoes
1, 6oz can of tomato paste
1 cup V8 (or any vegetable drink)
2 cups uncooked shell pasta
1/4 tsp pepper
1/4 tsp salt
1 cup of water
Optional topping- shredded cheese
1. First mix together the can of tomatoes, and tomato paste in crockpot.
2. Next add broth, beef, garlic, parsley, basil, onion, V8 and salt/pepper.
3. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
4. When 30 minutes are left of cook time, add in the 1 cup of water and noodles. Stir to combine. Put lid back on and continue cooking for 30 minutes.
If you like your soup to have more liquid, feel free to add some extra broth and or water when you add the noodles.
Source: Fresh Family Meals