High Protein Gluten-Free Lasagna Soup
A comforting, rich lasagna soup loaded with lean beef, tender zucchini, and broken gluten-free noodles in a savory bone broth tomato base. Topped with a creamy ricotta and mozzarella dollop for all the flavor of traditional lasagna with minimal effort.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Vanessa + Lila
Vanessa created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Mixing bowl
Time saver
If preparing ahead for meal prep, keep cooked noodles separate until serving so they do not absorb all the broth.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat a medium soup pot over medium…
- 01
Heat a medium soup pot over medium…
Heat a medium soup pot over medium heat, 350°F (175°C). Add 4 oz (113g) extra lean ground beef and 0.25 pcs diced onion. Cook for 5 to 7 minutes, stirring occasionally, until the beef is fully browned and the onions are soft.
Look for: the beef is fully browned and the onions are soft
Tap card to mark done - 02
Add 1 pcs minced garlic clove and…
Add 1 pcs minced garlic clove and 0.5 tsp Italian seasoning to the pot. Stir constantly for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 03
Pour in 0
Pour in 0.5 cup (120ml) simply ragu marinara sauce, 0.75 cup (180ml) beef bone broth, 0.5 tbsp balsamic vinegar, and 0.5 pcs diced zucchini. Bring the mixture to a simmer.
Tap card to mark done - 04
Stir in 0
Stir in 0.5 cup (50g) broken gluten-free lasagna noodles. Lower the heat to medium-low, cover, and simmer for 10 to 12 minutes, until the noodles and zucchini are tender.
Look for: the noodles and zucchini are tender
Tap card to mark done - 05
Combine 2 tbsp low fat ricotta
While the soup simmers, combine 2 tbsp low fat ricotta, 2 tbsp shredded mozzarella, and 1 tbsp grated parmesan cheese in a small bowl.
Tap card to mark done - 06
Ladle the hot soup into a serving…
Ladle the hot soup into a serving bowl and top with the cheese blend. Allow to cool for 2 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Allow: 2 minutes
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