1 Tbsp olive oil
1 onion, diced
4 small garlic cloves, minced
1 green pepper, diced
1/2 tsp oregano, chopped
1 tsp parsley, chopped
1 1/2 tsp basil, chopped
1 lb ground beef
32 oz beef broth
1/2 cup ricotta
1 Tbsp brown sugar
1 can (28 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups broken lasagna noodles
1 cup shredded mozzarella cheese
Place olive oil in large pot and heat just until it starts to shimmer. Add garlic, stir, cook for a few seconds, then add the onion. Cook about 3-5 minutes until the onion becomes translucent. Add green pepper and herbs. Stir and let cook for 1 minute.
Add the ground beef and cook until browned. Add beef broth and ricotta. Stir until the ricotta melts. Add the brown sugar, tomatoes, and tomato sauce. Simmer for 20 minutes. In the last 15 minutes, add the broken lasagna noodles and cook until tender. Serve with crunchy garlic bread.
Note: You can substitute the fresh herbs with half the amount of dried herbs.
This soup was fantastic! It's a great spin on traditional lasagna.
Thanks so much for stopping by and God bless.
Sing to the Lord, for He has done excellent things;
this is known in all the earth.
This post is linked to Skip to My Lou, Ivy and Elephants, and Daisy Cottage Designs.