Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef (or vegetarian substitute) Use lentils or mushrooms for a vegetarian option.
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth Ensure broth is gluten-free if needed.
Noodles and Greens
- 8 ounces lasagna noodles, broken into pieces Use gluten-free noodles if needed.
- 2 cups spinach or kale Can substitute with other greens like Swiss chard.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
Cheeses
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded Provolone or Gouda can be substitutes.
- to serve grated Parmesan cheese
Method
Cooking
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic, sautéing until softened.
- Add ground beef or vegetarian substitute, cooking until browned.
- Stir in crushed tomatoes, broth, lasagna noodles, spinach, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the noodles are cooked.
- Stir in ricotta and mozzarella cheeses until melted.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 7gSodium: 800mgFiber: 4gSugar: 6g
Notes
Serve hot, optionally garnished with fresh basil or a drizzle of olive oil. For a richer flavor, add a splash of red wine while cooking. If you prefer a creamier soup, stir in some heavy cream with the cheeses.
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