May 23, 2018
Comfort Food, Dinner, Soups/Stews,
Beef, Ground Beef, Vegetables, Onions, Budget-Friendly, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Slow Cooker, Stove Top, No Eggs, Zucchini more
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"From our Sunday newspaper The Sunday Times. Times are estimated and for stove top cooking."
Heat the oil in a medium saucepan over medium-high heat and add the mince and onion and cook for 1 to 2 minutes or until the mince is nicely browned, breaking up any lumps with the back of a wooden spoon and then add the garlic, kale, carrot and zucchini and stir to combine, then cook for 2 minutes or until the vegetables start to soften.
Add the passata and stock and bring to the boil, then reduce the heat simmer for 10 minutes and then add the lasagne to the pan and simmer for a further 20 minutes.
To serve, mix together the ricotta, lemon and thyme in a small bowl.
Ladle the soup into bowls, and top with the ricotta mixture and parmesan.
IN A SLOW COOKER OPTION - cook the mince and onion as per the stovetop instruction, then transfer it to a slow cooker and then add the garlic, kale, carrot, zucchini, passata and stock and cook on low for 8 hours, adding the lasagne in the final 40 minutes of cooking and then serve as per the stovetop instructions.
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