Ingredients
Scale
- ½ lb lean ground beef
- ½ cup yellow onion, chopped
- 3 garlic cloves, minced
- 3 tbsp tomato paste
- 1 jar (24 oz) red pasta sauce or marinara
- 7 cups chicken broth
- 9–10 uncooked lasagna noodles, broken into pieces
- 3 cups fresh baby spinach
- Toppings: shredded parmesan, fresh ricotta, shredded mozzarella
Instructions
- In a large Dutch oven, brown the ground beef over medium-high heat for about 8-10 minutes. Drain excess grease and set aside.
- Sauté chopped onions in the same pot until softened (about 5 minutes), then add minced garlic and cook until fragrant.
- Stir in tomato paste, then add pasta sauce and chicken broth. Return browned meat to the pot and bring to a simmer.
- Add broken lasagna noodles and cover; simmer for about 20 minutes until noodles are cooked to your liking.
- Stir in spinach just before serving until wilted. Top each bowl with shredded parmesan and a dollop of ricotta-mozzarella mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg