Danie główne
Lasagna Soup
45 minPorcje: 4Nutri-Score C€€
C
45 min
45 minLasagna Soup
czego potrzebujesz
Składniki
ground beef (minced)Mięso500 g
onion (diced)Warzywa i owoce1 kawałek
garlic (minced)Warzywa i owoce3 kawałki
tomato passata (canned)Spiżarnia700 ml
tomato pasteSpiżarnia30 g- beef stockSpiżarnia700 ml
lasagna sheets (broken into pieces)Produkty zbożowe150 g
Italian seasoningPrzyprawy5 g
olive oilSpiżarnia15 ml
saltPrzyprawy5 g
black pepper (ground)Przyprawy2 g
ricottaNabiał200 g
parmesan (grated)Nabiał50 g
mozzarella (shredded)Nabiał150 g
basil (chopped)Warzywa i owoce10 g
na porcję
Wartości odżywcze
511kcal
- Węglowodany
- 33 g
- Białko
- 36 g
- Tłuszcz
- 26 g
czego użyjesz
Przybory
Garnek żeliwny
Patelnia
Miska
Chochla
krok po kroku
Przygotowanie
- Krok 1
Brown the beef
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the ground beef and cook until browned, breaking it up with a spoon.
- Season with salt and black pepper.
- Krok 2
Build the base
- Add the onion and cook until softened.
- Stir in the garlic and tomato paste and cook until fragrant.
- Add the Italian seasoning.
- Krok 3
Simmer the soup
- Pour in the tomato passata and beef stock.
- Bring to a boil, then lower the heat and simmer.
- Krok 4
Cook the lasagna sheets
- Add the broken lasagna sheets to the pot.
- Cook until tender, stirring so they don't stick, keeping the soup thick rather than too soupy.
- Krok 5
Make the cheese topping
- Mix the ricotta with half of the parmesan in a bowl.
- Season with salt and black pepper.
- Krok 6
Serve
- Ladle the soup into bowls.
- Top with dollops of the ricotta mixture, shredded mozzarella and the remaining parmesan.
- Finish with fresh basil.