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easy lasagna soup

Serves 1
instagram.com

easy lasagna soup

instagram.com
Serves 1

Directions

  1. 1Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper.
  2. 2Roast for about 30 minutes, or until tender.
  3. 3Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.
  4. 4In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes.
  5. 5Stir in the garlic and cook for another minute.
  6. 6Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned.
  7. 7Stir in the Italian seasoning and tomato sauce.
  8. 8Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets.
  9. 9Simmer until the pasta is al dente, about 10–15 minutes.
  10. 10Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.
  11. 11Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.

Ingredients

  • 1 drizzle olive oil
  • 1 yellow onion, diced
  • 2 garlic clove, minced
  • 20 oz butternut squash, peeled and cubed
  • 12 oz roasted red peppers, drained
  • 2/3 cup heavy cream
  • 1 lb ground beef
  • 16 oz italian sausage, casings removed
  • 1 tbsp italian seasoning
  • 1/4 cup tomato sauce
  • 32 oz beef broth
  • 2/3 lb lasagna sheets, broken into pieces
  • 2 cup baby spinach
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 dollop ricotta cheese (optional)

Equipment

sheet panblenderlarge potspoon

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