Ingredients
Units Scale
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 lb ground beef
- 2 garlic cloves (minced)
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 can (28 ounces crushed tomatoes)
- 1 can (14 ounces fire roasted diced tomatoes)
- 6 c. chicken stock
- 8 oz. lasagna noodles (broken into 2-3 inch pieces)
- salt and black pepper (to taste)
- 1/2 cup grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- fresh basil (to garnish)
Instructions
- In a Dutch oven or large pot over medium heat add olive oil. Add onions and cook for about 5 minutes or until then begin to soften. Add ground beef and cook until cooked through. Add minced garlic. Cook and stir one minute until fragrant.
- Stir in oregano, tomato paste, crushed tomatoes, fire roasted diced tomatoes and chicken broth. Stir and then cover and bring to a boil. Once boiling add lasagna noodle pieces. Cover and lower to a simmer. Cook until lasagna noodles are al-dente.
- Ladle into serving bowls. Top with Parmesan and mozzarella cheeses. Sprinkle with basil if desired.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner