Ingredients
Scale
- ½ lb lean ground beef
- 1 tsp olive oil
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 24 oz jar red pasta sauce or marinara
- ¼ tsp red pepper flakes
- ¼ tsp salt (more to taste as needed)
- ¼ tsp black ground pepper
- ¼ tsp garlic powder
- ½ tsp crushed, dried oregano
- ½ tsp dried thyme
- 7 cups beef or chicken broth
- 9–10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
- ½ cup shredded parmesan
- 1 cup fresh ricotta
- 1 cup shredded mozzarella
Instructions
- In a large Dutch oven or deep pot over medium-high heat, brown the lean ground beef for about 8–10 minutes, stirring often. Drain any excess grease and set aside in a bowl.
- Add chopped onions directly to the pot; use olive oil if needed. Sauté onions for about 5 minutes until translucent. Stir in minced garlic and cook briefly before adding tomato paste.
- Add seasonings (red pepper flakes, salt, black pepper, garlic powder, oregano, thyme), red sauce/marinara, broth, and browned meat back into the pot. Bring everything to a low simmer before adding broken lasagna noodles. Cover and let simmer for about 20 minutes or until noodles are cooked through. Add spinach last so it wilts nicely.
- Stir in shredded parmesan cheese until melted. In a small bowl, mix ricotta with shredded mozzarella. Serve hot by dolloping each bowl with the ricotta-mozzarella mixture on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg