Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 3–4 cloves garlic, minced
- 1 lbs lean ground beef
- 1.5 tbsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp tomato paste
- 4 cups beef broth
- 1 jar marinara sauce, Rao’s (24 oz)
- 1 can diced tomatoes (juices included), 14.5 oz
- 1/4 cup water
- 10 oz lasagna noodles
- 1 ½ cups cottage cheese
- 1/2 cup shaved parmesan
- 1/2 cup shredded mozzarella cheese
- 1 cup spinach, chopped
- 1/2 cup cottage cheese (for garnish)
- 2 tbsp chopped basil (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté for 3-4 minutes.
- Add ground beef and cook for 4-6 minutes.
- Stir in seasonings and tomato paste; cook for another minute.
- Pour in beef broth, marinara sauce, diced tomatoes, and water.
- Break lasagna noodles in half and add to the pot. Cover and boil for 12-15 minutes.
- Stir in cottage cheese, parmesan, mozzarella, and spinach until spinach wilts.
- Serve warm with a dollop of cottage cheese and fresh basil.
Notes
- Store leftovers in the fridge for up to 3 days.
- Use any type of lasagna noodles, adjusting cook time as needed.
- Serve with garlic bread or a side salad.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg