Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 6-8 minutes.
- Add the chopped onion and minced garlic to the pot and sauté for 3 minutes until softened.
- Stir in the crushed tomatoes, beef broth, and Italian seasoning. Bring to a simmer and cook for 10-15 minutes.
- Break the lasagna noodles into pieces and add them to the pot. Continue to simmer for 10-12 minutes, until the noodles are cooked through.
- Stir in the ricotta, mozzarella, and Parmesan cheeses until melted and combined. Season with salt and pepper to taste.
- Serve hot, garnished with extra Parmesan cheese if desired.
Notes
- For a spicier kick, add crushed red pepper flakes when adding the tomatoes and broth.
- Feel free to substitute ground turkey or chicken instead of beef for a lighter option.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
