Equipment
- Soup pot or Dutch oven
Ingredients
- ½ lb ground beef
- ½ lb ground sausage
- Salt and pepper to taste
- 1 Tbsp. olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 Tbsp. tomato paste
- 25 oz. tomato sauce
- 7 cups chicken broth
- ¼ tsp. red pepper flakes
- 2 tsp. dried parsley
- ½ tsp. oregano
- 1 tsp. basil
- ¾ tsp. Chipotle chili powder
- 2 tsp. paprika
- 1 tsp garlic powder
- 9 lasagna noodles uncooked
- 1 cup ricotta
- 1 cup mozzarella shredded
- ½ cup Parmesan grated
Instructions
- In a soup pot or Dutch oven, add the ground beef and sausage, season with salt and pepper, cook through, and remove.
- Add the olive oil and onion, cooking for 4 mins.
- Add the garlic and cook for 1 more minute.
- Next in goes the tomato paste, tomato sauce, chicken broth, the cooked meat, and all the spices (pepper flakes, parsley, oregano, basil, chili powder, paprika, garlic powder).
- Stir well, cover, and bring to a boil.
- Break each lasagna noodle into 4-5 pieces, add to the soup, and cook until 1 minute before al dente.
- While that cooks, mix the 3 cheeses together. When the noodles are done, add them to a bowl, top with the cheese mixture, and try not to eat the whole pot as we did!!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. There is only one concern with this one, obviously: the pasta. Jovial Foods offers a gluten-free lasagna, and it cooks and tastes very similar. The key is not overcooking (just follow the timing on the box)! Other than that, you should be good for this one!
Tried this recipe?Mention @KirksCookingAndCocktails or tag #kirkscookingandcocktails!