Ingredients
Scale
- 3/4 cup Ricotta Cheese
- 1/2 cup freshly grated Parmesan Cheese
- 1/4 cup grated Mozzarella Cheese
- 2 tablespoons Olive Oil
- 1 pound Lean Ground Beef (Chicken, or Turkey)
- 1/2 pound Ground Italian Sausage (casing removed)
- 1 medium Yellow Onion (diced)
- 5-6 cloves Garlic (minced)
- 1/2 cup Fresh Basil (chopped)
- 2 tablespoons Italian Seasoning
- 1 teaspoon Crushed Red Pepper Flakes
- 1/4 cup Tomato Paste
- 1 28- ounce can Crushed Tomatoes
- 1 32- ounce box or 4 cups Broth of Choice (such as chicken broth)
- 8 ounces Lasagna Sheets (broken into pieces)
Instructions
- Start by preparing the cheese mixture. Combine the ricotta, parmesan, and mozzarella cheeses in a small bowl, along with a pinch of salt and pepper. Set aside.
- Heat olive oil in a large pot over medium heat. Add the ground meat and sausage, and cook until browned.
- Add diced onion, minced garlic, basil, Italian seasoning, and crushed red pepper flakes to the pot. Cook for a few minutes until the onions soften.
- Stir in tomato paste, crushed tomatoes, and chicken broth. Add broken lasagna sheets, ensuring they’re fully submerged in the liquid.
- Bring the soup to a gentle boil, then cover and reduce heat to low. Let it simmer for 20 minutes, until the lasagna noodles are cooked through.
- Once done, top each serving with a dollop of the cheese mixture. Serve hot and enjoy! Store any leftovers in the fridge for up to a week.