Lasagne Stoup
- 2 tablespoons olive oil
- 1 lb ground sirloin
- 1 large onion, finely chopped
- 2 carrots, peeled and grated
- 4 garlic cloves, finely chopped
- 2 cups water
- 32 ounces chicken broth
- 28 ounces Italian-style crushed tomatoes
- 12 ounces lasagna noodles, broken into pieces
- 1 cup fresh basil leaf, torn
- 1 cup ricotta cheese
- In a soup pot, heat the olive oil.
- Add beef, season with some salt and pepper then cook until browned.
- Stir in onion, carrot and garlic and cook until softened about 5-7 minutes.
- Add water, broth and tomatoes.
- Cover and bring to a boil.
- Add pasta and cook until al dente, about 15 minutes.
- Stir in the basil and season to taste with salt and pepper.
- Stir in the ricotta and serve.
- Top with fresh parmesan cheese, if desired.
olive oil, ground sirloin, onion, carrots, garlic, water, chicken broth, italianstyle, lasagna noodles, fresh basil leaf, ricotta cheese
Taken from www.food.com/recipe/lasagne-stoup-519757 (may not work)