1 small yellow onion, diced
4 cloves garlic, minced
1 lb lean ground beef
2 tbsp tomato paste
1 28oz can crushed Roma sauce
1 14.5oz can petite diced Roma tomatoes
4 cups beef broth
2 cups water
2 tsp dried Italian seasoning
2 tsp salt
½ tsp red pepper flakes
½ lb lasagna noodles, broken in bite sized pieces
handful of freshly torn basil + more for garnish
1. Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color. 1 small yellow onion, diced, 4 cloves garlic, minced, 1 lb lean ground beef, 2 tbsp tomato paste
2. Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt. 1 28oz can crushed Roma sauce, 1 14.5oz can petite diced Roma tomatoes, 4 cups beef broth, 2 cups water, 2 tsp dried Italian seasoning, 2 tsp salt, ½ tsp red pepper flakes
3. Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving. ½ lb lasagna noodles, broken in bite sized pieces
4. For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper. 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, ½ cup grated parmesan cheese, 1 tsp dried parsley flakes, Salt and pepper to taste
5. Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves. For the cheese mixture: handful of freshly torn basil + more for garnish
1 small yellow onion, diced
4 cloves garlic, minced
1 lb lean ground beef
2 tbsp tomato paste
1 28oz can crushed Roma sauce
1 14.5oz can petite diced Roma tomatoes
4 cups beef broth
2 cups water
2 tsp dried Italian seasoning
2 tsp salt
½ tsp red pepper flakes
½ lb lasagna noodles, broken in bite sized pieces
handful of freshly torn basil + more for garnish
1. Heat a large non-stick skillet over medium heat. Sautee onions until translucent then add the garlic, cook one more minute. Add the beef and cook on high heat until browned. Add tomato paste and cook until deepened in color. 1 small yellow onion, diced, 4 cloves garlic, minced, 1 lb lean ground beef, 2 tbsp tomato paste
2. Transfer to a crock pot. Add ground beef mixture, crushed Roma tomatoes, petite diced tomatoes, beef broth, water, Italian seasoning, red pepper flakes and salt. 1 28oz can crushed Roma sauce, 1 14.5oz can petite diced Roma tomatoes, 4 cups beef broth, 2 cups water, 2 tsp dried Italian seasoning, 2 tsp salt, ½ tsp red pepper flakes
3. Cook on low for 6-8 hours or high for 2-3 hours. Thirty minutes before serving, add the broken lasagna pieces and turn on high. (The lasagna noodles will take 30 minutes to cook). Stir in fresh basil just before serving. ½ lb lasagna noodles, broken in bite sized pieces
4. For the cheese mixture, combine shredded mozzarella cheese, ricotta cheese, Parmesan cheese, parsley flakes and salt and pepper. 1 cup shredded mozzarella cheese, 1 cup ricotta cheese, ½ cup grated parmesan cheese, 1 tsp dried parsley flakes, Salt and pepper to taste
5. Serve lasagna soup in a bowl with a scoop of the cheese mixture and garnish with more fresh basil leaves. For the cheese mixture: handful of freshly torn basil + more for garnish