SLOW COOK LASAGNA
SOUP
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INGREDIENTS
1/2 sweet onion (diced cone #2)
1 zucchini (sliced cone #4)
1 yellow squash (sliced cone #4)
3 cloves garlic (minced cone #1)
16 oz baby bella mushrooms (sliced cone #4)
1 28 oz can fire roasted crushed tomatoes or
homemade
5 cups vegetable broth
1 tbsp Italian seasoning (optional)
1 tsp sea salt
pepper (to taste)
9 oz lasagna noodles
(gluten-free and cracked OR 2 cups of other pasta)
2-3 cups baby spinach
INSTRUCTIONS
Place all ingredients (except basil) in a large crockpot.
Cover and cook on high 21/2-3 hours, or until pasta is al dente. Stir in basil.
Serve and enjoy!
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