Cozy Lasagna Bowl (Print Version)
A comforting bowl of lasagna flavors stuffed with tomato, cheesy goodness, and pasta. Ready in no time, this is a lifesaver for busy evenings.
# Ingredients:
01 -
1 tablespoon of really good olive oil.
02 -
1 pound of freshly ground beef.
03 -
1/2 cup of onion, chopped nice and small.
04 -
6 cloves of garlic, minced (2 tablespoons).
05 -
One 28-ounce can of crushed tomatoes, low in sodium.
06 -
A single fresh bay leaf.
07 -
1 teaspoon dried basil.
08 -
1 teaspoon each of dried oregano and parsley.
09 -
1/2 teaspoon of black pepper, ground.
10 -
Optional: 1/4 teaspoon of red chili flakes.
11 -
4 cups of beef broth, low sodium.
12 -
2 cups of plain water.
13 -
2 cups (5 ounces) of reginetti or broken lasagna noodles.
14 -
1/4 cup fresh ricotta for topping.
15 -
1/4 cup of parmesan, grated for serving.
# Steps:
01 -
Heat up your pot with the oil until it’s nice and warm. Toss in the beef and stir, breaking it into smaller chunks as it cooks. It should get a nice brown color after about 10 minutes.
02 -
Add the onions and garlic into the pot with the meat. Cook them until they smell amazing and turn soft, which takes about 2 to 3 minutes.
03 -
Stir in the crushed tomatoes, your dried herbs, broth, and the water. Let it all come to a boil, and don’t forget to give it a stir here and there.
04 -
Stir in the noodles and simmer them gently. Cook for about half the time the box says to prevent overcooking, stirring occasionally.
05 -
Remove the pot from the stove and let it chill for five minutes. Scoop out the bay leaf, serve in bowls, and sprinkle with both cheeses on top.
# Helpful Notes:
01 -
The pasta cooks more while sitting in the hot soup, so don’t cook it all the way initially.
02 -
Cooking this soup on the stovetop gives the best flavor. Skip the Instant Pot or slow cooker.
03 -
Want a thinner soup? Just add more broth.