Lasagna Soup

By Mague

Ingredients

• 1 - 1 1/2 pounds lean ground beef
• 1 onion
• 2 garlic cloves
• 1 teaspoon oregano
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (14-ounce) can diced tomatoes
• 3 cups chicken broth
• 2 bay leaves
• 1/2 box (8 ounce box) fusilli pasta or rotini (uncooked)
• dried basil
• 4 ounces ricotta
• 1/4 cup grated Parmesan
• 1/8 teaspoon salt
• Pinch of pepper
• 1 cup shredded mozzarella

Details

Servings 1
Adapted from sn129w.snt129.mail.live.com

Preparation

Step 1

1. Place ground beef in Deep Covered Baker. Chop onions using Food Chopper and add to hamburger. Press garlic with Garlic Press and add to hamburger. Sprinkle oregano and red pepper flakes over garlic and onions.

2. Cover and microwave on high for 4 minutes. Remove and crumble mixture with Mix ‘n Chop. Return covered to microwave and microwave an additional 2 minutes, or until hamburger is no longer pink.

3. Remove cooked hamburger mixture and drain well. Set aside.

4. Meanwhile, add tomato paste and diced tomatoes with the juice to Deep

Covered Baker. Stir in broth, bay leaves and uncooked pasta. Cover and

microwave on high 10 – 13 minutes, or until pasta is tender.

5. Stir in the basil. If desired, season with salt and black pepper to taste. Return hamburger mixture to liquid in Deep Covered Baker. Cover and microwave 1 – 2 additional minutes.

6. Grate mozzarella cheese with Rotary Grater and set aside. Grate parmesan cheese with Rotary Grater and add to Small Batter Bowl. In

Small Batter Bowl, combine the ricotta, the Parmesan, the 1/8 teaspoon of salt, and the pinch of pepper.

7. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each individual serving bowl, sprinkle with some of the mozzarella, and ladle the soup on top. A good “whirl” of the spoon in the serving bowl will ensure that you get a bit of gooey cheese in every bite!!!