Ingredients
Scale
- ½ lb lean ground beef
- 7 cups beef or chicken broth
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups fresh baby spinach
- 9-10 uncooked lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 1 cup fresh ricotta
Instructions
- In a large Dutch oven over medium-high heat, brown the ground beef for 8-10 minutes. Drain excess grease if needed.
- Add chopped onions and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
- Mix in tomato paste, broth, seasonings (red pepper flakes, salt, black pepper, garlic powder, oregano, thyme), and the browned meat.
- Bring to a simmer; add broken lasagna noodles and cover. Cook for about 20 minutes until noodles are tender.
- Stir in fresh spinach until wilted and mix in parmesan cheese until melted. Serve hot topped with dollops of ricotta and mozzarella.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 420
- Sugar: 6g
- Sodium: 890mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg