Lasagna is one of my favorite foods, but I don’t eat it nearly as often as I’d like because it’s time-consuming and fussy to make. Usually, when I’m craving it, I end up making spaghetti with marinara and topping it with about half a pound of Parmesan cheese. Then I discovered this soup. It has all the key ingredients of a great lasagna: sheets of noodles, rich meaty sauce and melty cheese.
With the help of the slow cooker, this meal is unbelievably simple to put together. Zucchini, celery and mushrooms add flavor and texture, but don’t worry: This isn’t a “light” soup. It has all the gooey, meaty goodness you expect from lasagna.
Pro tip: For a deeper cheese flavor, add a few Parmesan rinds to the slow cooker at the beginning of the cook time. The rind is the hard outer edge of the cheese. You can save rinds from cheese and collect them in the freezer, or some stores sell them by the pound; ask for them at the cheese counter.