Ingredients
- Lasagna:
- 2 2
- teaspoons
- olive oil
- 1 1
- pound
- (500 g) lean ground beef mince
- 1 1
- large
- onion
- diced
- 1 1
- tablespoon
- minced garlic
- or more to taste
- 1 1
- large
- carrot
- peeled and chopped
- 1 1
- large
- zucchini
- chopped
- 2 2
- cups
- chicken stock
- (or broth)
- 14 14
- oz
- (420 g) tomato sauce
- (Passata)
- 14 14
- oz
- (420 g) can crushed tomatoes
- 2 2
- cups
- water
- 4 4
- tablespoons
- tomato paste
- 2 2
- tablespoons
- chopped fresh parsley
- 2 2
- teaspoons
- dried basil
- 1 1
- teaspoon
- dried oregano
- 1 1
- beef bouillon cube
- crushed
- Salt and freshly ground black pepper
- to taste
- 8 8
- large lasagna sheets
- broken into bite size pieces
- 1 1
- cup
- shredded reduced-fat mozzarella cheese
- 8 8
- oz
- (250 g) reduced-fat ricotta cheese
- 1 /3
- cup
- finely shredded parmesan cheese
- plus extra to garnish
- 2 2
- tablespoons
- fresh chopped parsley
- plus extra to garnish
- 2 2
- tablespoons
- fresh chopped basil
- Salt to taste
- Topping:
Preparation
Step 1
Instructions
Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.