Ingredients for Lasagna Stoup Ala Rachael Ray
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup carrots, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 cup lasagna noodles, broken into smaller pieces
- 1/2 teaspoon dried basil
- 1/4 cup ricotta cheese per serving
- Grated Parmesan cheese, for serving
- Italian Seasoning
- 1/4 teaspoon red pepper flakes, optional
- Salt and pepper, to taste
- 2 cups water
- 1 teaspoon dried oregano
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How to Make Lasagna Stoup Ala Rachael Ray
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
- Add 1 pound ground beef and season generously with salt and pepper. Cook, breaking it up with a spoon, until browned (3-4 minutes).
- Add 1 medium onion (chopped), 1 cup carrots (chopped), and 2 cloves garlic (minced). Cook until softened (5-7 minutes).
- Stir in 2 cups water, 2 cups chicken broth, and 1 (28 ounce) can crushed tomatoes.
- Add 1 teaspoon dried oregano, 1/2 teaspoon dried basil, and 1/4 teaspoon red pepper flakes (optional). If using fresh herbs, add them during the last 5 minutes of cooking. Cover and bring to a boil.
- Add 1 cup lasagna noodles, broken into smaller pieces. Reduce heat to medium-low, cover, and simmer until pasta is al dente (about 15 minutes), stirring occasionally to prevent sticking.
- Serve the lasagna stoup hot in bowls. Top with a dollop of ricotta cheese (about 1/4 cup per serving).
- Serve with grated Parmesan cheese on the side for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
60g
Fat
68g
Carbs
24g
