Lasagna Soup
Portions: 4
Ingredients
- 500 g Ground beef 5%
- 2 st Onion
- 25 g Garlic clove
- 0.5 msk Oregano dried
- 1 tsk Thyme
- 2 tsk Bell pepper powder
- 1 tsk Onion powder
- 1 tsk Garlic powder
- 1 tsk Black pepper
- Salt
- Chili flakes
- 2 msk Tomato paste
- 500 g Canned crushed tomatoes
- 5 dl Water
- 2 st Meat stock
- 4 st Bay leaf
- 10 st Lasagna sheets
- 2.5 dl Cooking cream 4%
- 1 dl Shredded light cheese 12%
- 1 handful Basil fresh
- 250 g Ricotta
- 1 dl Parmesan cheese grated
- Salt
- Black pepper
Instructions
- 1. Sauté the yellow onion and garlic until they soften and develop some color. Add the ground beef and spices, and cook until the meat is browned.
- 2. Stir in the tomato paste and let it cook for a few minutes. Add the crushed tomatoes, water, beef stock, and bay leaves. Let the sauce simmer for about 10 minutes.
- 3. Prepare the ricotta mixture while the sauce is simmering.
- 4. Break the lasagna sheets into the sauce and add the cooking cream. Adjust with more water if necessary to reach your desired consistency. Cook with the lid on until the lasagna sheets are soft.
- 5. Stir in the cheese and chopped basil.
- 6. Serve the lasagna soup with the ricotta mixture on top.
Nutrition per serving
Calories: 564
Protein: 45
Fat: 21
Carbohydrates: 47