Lasagna Soup
Serves 1
Directions
- 1In a medium pan, fry onions, carrots, and garlic until tender and onions are translucent.
- 2Brown the beef mince in the same pan.
- 3Pour in the passata, canned tomatoes, sugar, stock, and basil.
- 4Season with salt and pepper to taste.
- 5Bring the mixture to a simmer and let it cook for about 20 minutes, or until the sauce has thickened slightly.
- 6Break up some lasagna sheets and add them in with the peas. Cook for another 10 minutes, stirring occasionally until the pasta is cooked through.
- 7Sprinkle with mozzarella cheese and grated Parmesan.
- 8Cover with a lid to allow the cheese to melt, and then stir through.
Ingredients
- 1 brown onion
- 2 garlic cloves
- 1 carrot
- 500 grams beef mince
- 700 g passata bottle
- 400 g canned tomatoes
- 1 tsp brown sugar
- 2.5 cups beef stock
- Salt
- pepper
- 250 g packet lasagna sheets
- 1 cup frozen peas
- 1 cup mozzarella cheese
- sprinkle Parmesan cheese, grated
- handful basil leaves
Equipment
pan
Tips
- The peas are not optional, they are essential for this dish.
- This recipe is an awesome one-pan dinner.
- The recipe is more like lasagna pasta than soup, and it's delicious.
- Bring the mixture to a simmer and let it cook until the sauce has thickened slightly.
- Stir occasionally to ensure the pasta is cooked through.
- Cover with lid to allow cheese to melt and then stir through before serving
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