Description
A delightful twist on a classic Italian dish that combines the hearty comfort of lasagna with warm, soothing soup. Perfect for chilly evenings.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 6 cups chicken or vegetable broth
- 2 tsp dried Italian seasoning
- 1 tsp sugar
- Salt and black pepper to taste
- 8 oz broken lasagna noodles
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes. Stir in garlic for the last minute.
- Toss in ground beef or turkey and cook until browned. Drain excess fat, then season with salt, pepper, and Italian seasoning.
- Pour in crushed tomatoes and broth. Add sugar to balance acidity and bring to a gentle boil.
- Add broken lasagna noodles and reduce heat to a simmer. Cook until noodles are al dente, about 10 minutes.
- Stir in ricotta cheese and half of the mozzarella until melted and well combined.
- Adjust seasoning as needed and top with fresh basil before serving.
Notes
For a vegetarian option, use plant-based meat and various vegetables. For gluten-free, ensure the pasta and broth are gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg