Prep: 5min | Cooking: 25min
* For vegetarian version, just swap out the beef with plant-based meat substitute of choice
300g lean ground beef
1 onion, finely chopped
1 large carrot, finely diced
2 celery sticks
3 garlic cloves, minced
1 tbsp tomato paste
500g tomato sauce
1/4 tsp cayenne pepper
1 tbsp parsley, chopped
1/2 tsp oregano
1 tbsp basil, chopped
1/2 tsp dried basil
5 cups vegetable stock
8 lasagne noodles, broken into pieces
4 tbsp ricotta cheese
salt, pepper, olive oil
* Optional: 1 cup grated mozzarella, to sprinkle on top
Heat a little olive oil in a soup pot and fry ground beef until browned. Season with salt and pepper, and remove from pot.
Add a little more olive oil to the pot and fry onion, carrot, and celery, until the onion is translucent.
Add garlic and tomato paste. Once aromatic, stir in tomato sauce, herbs, and the stock. Return beef to soup, add the lasagne noodles. Simmer, covered, 10 min. Remove from heat and season to taste.
Add 1 tbsp ricotta to each plate.
Sprinkle with mozzarella for extra stringy cheesiness.
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