Another great recipe that I have been wanting to try for so long, bonus it’s a healthy version of course! Slow Cooker Lasagna Soup
1 lb. Ground Bison or Beef
1 tsp. Pink Himalayan Salt
1 pkg Gluten free lasagna noodles
1 zucchini, diced
1 squash, diced
40 oz. Tomato Sauce
Fresh Basil, to taste
1. Prepare ground beef & pink Himalayan salt over medium heat.
2. In crock pot, pour tomato sauce to cover bottom lightly. Proceed to layer ground beef, zucchini & squash, then noodles broken into pieces. Continue another layer in same order, completing with topping with remaining tomato sauce.
3. Cook on low for 8 hours.
4. Top with fresh Basil & serve!