Recipe Index

Ingredients

• RICOTTA FILLING:
• 1 1/2 cup whole milk ricotta
• 1/3 cup grated parmesan
• black pepper, to taste
• salt, to taste
• dash of nutmeg
• LASAGNA SOUP:
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 pound 90/10 ground beef
• 1 1/2 teaspoon Italian seasoning
• 1 1/2 teaspoon paprika
• 1 teaspoon red pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, adjust to taste
• 24 ounce jar marinara
• 1/2 cup heavy cream
• 4 cups beef broth
• 12 ounces lasagna sheets, broken into pieces
• 2 tablespoons parsley, finely chopped
• 1/4 to 1/3 cup freshly grated parmesan
• 2 tablespoons basil, chopped
• 1/3 cup shredded mozzarella, more to taste

Method

1. Stir the ricotta, parmesan, black pepper, salt and nutmeg in a small bowl until smooth and set the topping aside.
2. Heat the olive oil and butter in a large pot over medium-high heat, add the garlic and saute 1 to 2 minutes, then add the ground beef.
3. Season the beef with the Italian seasoning, paprika, red pepper flakes, onion powder, garlic powder, oregano, black pepper and salt, breaking it into small pieces as it browns.
4. Pour in the marinara, heavy cream and beef broth, stir well and bring the soup to a slow boil.
5. Add the broken lasagna sheets and cook 14 to 16 minutes until the pasta is soft.
6. Stir in the basil, parsley and mozzarella, then ladle the soup into bowls and add dollops of the seasoned ricotta on top.

Prep: 10 min · Cook: 20 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data