Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 ounce) marinara sauce
- 4 1/2 cups low-sodium chicken broth, plus more for thinning
- 6 sheets dry lasagna noodles, broken into bite-size pieces
- Shredded mozzarella
- Grated Parmesan
- Fresh parsley, roughly chopped
How to Make
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Step 1: Heat oil in stockpot over medium heat. Add beef to pot, seasoning with salt and pepper and breaking it into crumbles. Cook until no pink remains and beef reaches a safe internal temperature of 160°F about 4 minutes.
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Step 2: Remove beef with slotted spoon; set aside. Drain fat from pot and wipe down with paper towels.
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Step 3: Combine marinara sauce and broth in pot and bring to just boiling over high heat. Add lasagna noodles, reduce heat to medium and cook until al dente, about 10 minutes.
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Step 4: Return beef to pot to heat through, adding more broth if thinner consistency is desired.
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Step 5: Ladle into 4 bowls and serve hot, garnishing with cheeses and parsley. Refrigerate any leftovers.
We hope you enjoy this recipe!
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