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.

Step 2

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.

Step 3

To serve, mix together the ricotta, lemon and thyme in a small bowl.

Step 4

Ladle the soup into bowls, and top with the ricotta mixture and parmesan.

Step 5

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.