Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 brown onion (finely chopped)
- 400 grams ground beef
- 2 garlic cloves, minced
- 2 tablespoon all-purpose flour
- 2 tablespoons tomato paste
- 1 jar (500 gram) pasta sauce (tomato)
- 1 litre low-sodium chicken stock (Massel salt-reduce brand was suggested - it tastes like chicken stock but is a vegetable based stock)
- 25 grams dry lasagna noodles (5 sheets)
- 2 tablespoons milk
- 2 tablespoons chopped flat-leaf parsley (fresh leaves, plus extra to serve)
- 2 tablespoons chopped basil (fresh, plus extra to serve)
- 1/2 cup grated mozzarella cheese
- 1/4 cup finely grated parmesan cheese
How to Make
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Step 1: Heat oil in a large, heavy-based saucepan over medium-high heat and add the onion and cook for 5 minutes or until softened and then add the mince and cook, breaking up lumps with a wood spoon, for 6 to 8 minutes or until browned and then aedd garlic and cook for 1 minutes or until fragrant.
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Step 2: Add flour and tomato paste and stir to combine and add and then add pasta and stock and bring to the boil and then reduce heat to low and simmer, stirring occasionally, for 15 minutes or until thickened slightly.
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Step 3: Break up lasagne sheets into 6cm pieces and add to the soup and simmer, stirring occasionally, for 10 minutes or until pasta is tender and then add milk, parsley and basil and stir and season with salt and pepper.
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Step 4: Ladle the soup out among serving bowls and top with the mozzarella and parmesan and add extra parsley and basil.
We hope you enjoy this recipe!
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