Easy Gluten Free Lasagna Soup High Protein Recipe
Serves 6
5 mins prep
30 mins cook
35 mins total
A cozy, one-pot gluten-free lasagna soup made on the stovetop with rich tomato flavor, tender noodles, and a creamy, cheesy finish. High-protein, weeknight-friendly, and designed to taste just like classic lasagna without the extra work.
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Cook onion & tomato paste. Heat olive oil in a large Dutch oven over medium heat, add the diced yellow onion and tomato paste, and cook for 3-4 minutes until fragrant and slightly caramelized.
Brown the beef. Add ground beef & seasonings and cook over medium-high heat until browned, breaking it up and scraping up the brown bits for extra flavor.
Remove beef & onion. Transfer the beef/onion mixture to a bowl and set aside.
Build the broth base. In the same pot, add bone broth and tomato sauce, warming over medium heat, then use an immersion blender to blend in cottage cheese until smooth (or blend separately, then pour back in).
Bring it together. Bring to a boil, then add the cooked beef/onion mixture back into the pot.
Cook the noodles. Add the lasagna noodles (broken into pieces) and boil until tender and al dente, stirring so nothing sticks.
Add spinach. Remove from heat and stir in baby spinach until wilted, about 1-2 minutes.
Serve. Ladle into bowls and top with whipped cottage cheese and mozzarella cheese (and fresh basil if you’re feeling fancy).
