Gluten Free Lasagne Soup

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 3 tbsp Basil, dried
  • 3 cloves Garlic
  • 1 Green pepper
  • 1 Onion
  • 1 tbsp Oregano
  • 2 cups Spinach
  • 1 28 oz can Tomatoes

• Canned Goods

  • 1 900ml (32oz container Chicken broth, low-sodium
  • 1 can Tomato paste

• Condiments

  • 3 1/2 cups Marinara

• Pasta & Grains

  • 5 Catelli gluten free lasagne noodles

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Mozzarella cheese
  • 3/4 cup Ricotta

Found on thebewitchinkitchen.com

Ingredients

• 1lb lean ground beef
• 1 tbsp olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 3 cloves of garlic, minced
• 2 cups spinach
• 1 28 oz can crushed tomatoes
• 3 1/2 cups marinara
• 1 900ml (32oz) container of low sodium chicken broth
• 1 can tomato paste
• 1/4 teaspoon red pepper flakes
• 3 tbsps dried basil
• 1 tbsp oregano
• 5 Catelli Gluten Free lasagne noodles, broken up
• 3/4 cup Ricotta
• 1/2 cup mozzarella cheese
• Optional: Additional mozzarella cheese for topping

Directions

• In a large pot, over medium heat cook up the ground beef, drain and set aside. Heat up the olive oil, add the onion, green pepper and cook for 3-4 minutes. Add the garlic and spinach. Stir until spinach is wilted. Add the ground beef back to the pan. Add the crushed tomatoes, marinara, chicken broth, tomato paste, red pepper flakes, basil, and oregano. Bring to a boil, cover and simmer for 30 minutes. Add the ricotta, lasagne and mozzarella. Let it heat through, over low for about 20-30 minutes and serve. To serve, scoop into bowls and top with more mozzarella.