All the flavors of lasagna in half the time and without the fussy layers. Don’t get me wrong, I LOVE lasagna, but this soup comes together in 30 minutes and still has that saucy, creamy goodness you crave from the original dish.

Ingredients:

2 pounds ground beef, cooked and strained
3 cans of tomato sauce + 3 cans of water
1/2 onion, chopped
3 cloves garlic, chopped
2 tablespoons of basil
1 tablespoon Better than Bouillon
1 tablespoon tomato paste
Broken lasagna noodles or short lasagna noodles

Ricotta Topping:

16 oz. of whole milk ricotta
1/2 cup shredded mozzarella and parmesan mix

Instructions:

1. Once ground beef is browned, add in the onion, garlic, tomato sauce and water, basil, Better than Bouillon and tomato paste.
2. Return pot to the stove and bring to a boil. Return to simmer and allow it to simmer for 15 minutes with lid on.
3. After 15 minutes, remove lid and add in noodles. Cook the noodles directly in the soup.
4. While the noodles are cooking, mix together the ricotta and shredded cheese.
5. Once noodles are cooked, serve in soup bowls and top with scoops of ricotta cheese mix.