I haven't cooked in almost four months. I've been in the throws of severe morning sickness, and the mere thought of turning on the oven, stirring batters and mixes, and, worst of all, smelling any form of protein would drive my gag reflex into overtime.
But this past week, I think (and I say that with the utmost caution) I've turned a corner. My appetite is back with a vengeance, I have a little more energy, and I don't feel like a total zombie. I consider that a major win after 17 weeks of misery.
This week also had the first truly fallish day of autumn. What I mean is: it felt like October and I absolutely welcomed the chill with open arms. Boots, sweaters, blankets, and spiced lattés. In fact, with a homecoming football game for our school district and local pumpkin picking on our weekend agenda, I decided to whip out the slow cooker for the first time this season.
The idea of smelling a meal slowly simmering did not send me into a spiral of sickness--woohoo! Of course, I didn't want to risk trying an elaborate recipe, so I decided to test the waters with a simple dish.
Lasagna soup is one of my favorite crock-pot meals. It's ridiculously easy, requires just a few ingredients, and is hearty and satisfying. I've adapted this recipe from a few different sources to simplify and streamline for the laziest of Sundays.
Ingredients (serves 6 - 8 bowls)
1 lb. ground beaf
1 yellow onion
1 tbsp. EVOO
4 tbsp. minced garlic
28. oz can of crush tomatoes
1 tbsp. tomato paste
1 tbsp. balsamic vinegar
1 tbsp. dried oregano
32 oz. chicken broth
1/2 cup of heavy cream
8 oz. lasagna noodles, broken (you can also swap for shells or preferred pasta)
2+ cups of shredded cheese
Grated parmesan cheese
In a skillet, heat oil and add onions, season with salt. Cook until golden.
Add beef and cook until brow. Drain fat.
Transfer to slow cooker.
Add garlic, crushed tomatoes, tomato paste, balsamic vinegar, and oregano; stir.
Add chicken broth and let simmer on medium heat.
Add heavy cream.
Twenty minutes before serving, add lasagna noodles and mozzarella.
Serve in a bowl and top with grated parmesan cheese.