Lasagna Stew

Protein Packed Lasagna Stew

April 4, 2025

This Lasagna Stew recipe is full of rich Italian flavors, just like that in a lasagna!

Now I have certainly made Zucchini Lasagna as a low-carb and bariatric- friendly version, such as this recipe here. I do really love it.

Another great option is Lasagna Stuffed Squash. Yummy.

This particular recipe has been a huge hit for me because it’s easier than those others, and I can make the whole dish in my Instant Pot (same would be true on the stovetop). Compared to the other dishes that would require browning the meat and transferring it to a casserole dish.

Another win for me is how much this makes. It freezes really well! I use individual freezer cups from Pampered Chef and many members to our website use Souper Cubes for easy frozen meals.

Pressure Cooker, Slow Cooker or Stovetop

This dish can be made in any of the ways.

I used my Instant Pot to brown the meat and then used pressure to cook the soup quickly. The same steps would apply on the stovetop but would simmer a little longer.

A slow cooker would require prepping the meat on the stovetop and transferring it to the slow cooker. I would personally choose this method for hosting!

Protein Packed Lasagna Stew

Recipe by: Steph Wagner (Bariatric Food Coach)
Servings: 4
Prep Time: 10 mins; Cook Time: 20 mins; Total Time: 30 mins

Ingredients

  • 1 lb ground beef 93% lean
  • 1 small onion yellow, diced
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp Italian seasoning
  • 8 oz spinach fresh, roughly chopped
  • 1 zucchini diced
  • 12 oz marinara
  • 28 oz crushed tomatoes
  • 1 cup chicken broth
  • shredded mozzarella for topping

Directions

PRESSURE COOKER

  1. Select saute mode and brown ground beef. Add onion, garlic, salt, pepper, and Italian seasoning. After nearly browned, hit cancel.
  2. Add other ingredients - spinach, zucchini, marinara, tomatoes, and chicken broth. Replace the lid and move valve to sealed position.
  3. Select high pressure for 5 minutes. Allow natural release for 10 minutes or until ready to serve.
  4. Use a slotted spoon to serve portions for post-op eaters to keep the meal more dense and less liquid. Top with mozzarella if desired.

SLOW COOKER

  1. Heat a skillet to medium high heat. Brown the meat with garlic and onion. Drain. Add salt, pepper, Italian seasoning. Transfer to the slow cooker and add other ingredients.
  2. Stir and replace lid. Cook on low heat for 6 hours.

STOVETOP

  1. Heat a large stockpot to medium-high heat. Brown the meat with garlic and onion. Drain. Add salt, Italian seasoning and heat another minute.
  2. Add other ingredients. Turn heat to low and simmer 20 minutes.

Nutritional Info (3 oz.)

Calories 137; Carbohydrates 13 grams; Fat 3 grams; Protein 16 grams

Check out more from Steph of Bariatric Food Coach on ObesityHelp!

Lasagna Stew
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ABOUT THE AUTHOR

Steph Wagner MS, RDN has worked as a dietitian and food coach to bariatric patients since 2009. She is the co-founder Bariatricfoodcoach.com with her husband Kevin, a web developer. Together they've built an extensive, user-friendly website and community for post-op patients. Steph also has a published cookbook “Best Fork Forward: Everyday Dinners After Weight-Loss Surgery.” Read more articles by Steph!
Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.