|
|
Preparation time
10 minutes
Total time:
35 minutes
Serves
4
|
Ingredients
-
15 mL (1 tbsp.) olive oil
-
1 onion, chopped
-
455 g (1 lb.) ground beef (or ground veal, pork or chicken)
-
2 cloves garlic, chopped
-
30 mL (2 tbsp.) Italian seasoning
-
30 mL (2 tbsp.) all-purpose flour
-
398 mL tomato sauce
-
1 L (4 ¼ cup) vegetable or chicken broth
-
6 sheets dry lasagna noodles, broken into large pieces
-
64 g (½ cup) grated mozzarella
-
32 g (¼ cup) freshly chopped basil
-
to taste salt and pepper
-
32 g (¼ cup) grated Parmesan
|
Directions
- In a large pot, heat olive oil over medium-high heat. Add onion and cook for 5 minutes.
- Add ground meat, break into pieces with a wooden spoon, and continue cooking for 3–5 minutes.
- Add garlic and Italian seasoning and continue cooking for 1 minute.
- Add flour and mix well to coat meat. Add tomato sauce and broth. Mix well.
- Bring to a boil, then add lasagna noodles. Cook for about 10 minutes, or until the pasta is cooked al dente.
- Add mozzarella cheese and stir until it melts.
- Add half the basil and season to taste.
- Pour soup into serving bowls, then top with remaining basil and Parmesan cheese.
|
|