Main
Lasagna Soup
45 minServes 4Nutri-Score B€€
B
45 min
45 minLasagna Soup
recipe by
Selina | healthy recipes
@byselinaa
2 recipes
4 imports
0 cooked
what you need
Ingredients
olive oilPantry15 ml
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
ground beefMeat400 g
tomato pastePantry30 g
crushed tomatoesPantry400 g- vegetable brothPantry1 litre
dried oreganoSpices3 g- dried basilSpices3 g
saltSpices5 g
black pepper (ground)Spices2 g
lasagna sheets (broken into pieces)Grains200 g
ricottaDairy200 g
parmesan (grated)Dairy50 g
mozzarella (shredded)Dairy125 g
fresh basil (torn)Produce10 g
per serving
Nutrition
541kcal
- Carbs
- 44 g
- Proteins
- 33 g
- Fat
- 26 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Ladle
step by step
Method
- Step 1
Brown the beef
- Heat the olive oil in a stockpot and soften the onion.
- Add the garlic and ground beef and cook until browned.
- Stir in the tomato paste and cook briefly.
- Step 2
Build the soup
- Add the crushed tomatoes, vegetable broth, oregano, basil, salt and pepper.
- Bring to a boil, then simmer to let the flavors meld.
- Step 3
Cook the lasagna sheets
- Add the broken lasagna sheets to the simmering soup.
- Cook until the pasta is tender, stirring occasionally.
- Step 4
Prepare the cheese topping
- Mix the ricotta with the grated parmesan in a bowl.
- Step 5
Serve
- Ladle the soup into bowls.
- Top with dollops of the ricotta mixture, shredded mozzarella and fresh basil.
most cooked first