Lasagna Soup (gluten + Dairy free)
Our family loves lasagna and this lasagna soup does not disappoint in any way. Comforting and delicious without being heavy make it a winner any night of the week. If you are good with regular pasta feel free to substitute and just adjust cooking times to a bit longer or pre-cook then drop in. Remember, always opt for the best quality ingredients you can, shop local, and choose organic when possible.
1 lb grass-fed beef
1 lb pastured pork sausage
1 medium *yellow onion chopped
2-3 small *carrots chopped
3-4 *cloves garlic chopped
2 tbsp grass-fed butter
1-2 tbl extra virgin olive oil
2 tbs *tomato paste
Seasonings added to mortar - 1/2 tsp fennel seed + dried chili flakes, 1 tsp basil + oregano
S + P
1 qt grass-fed beef broth
24 oz canned *tomatoes or pre-made sauce of choice
8oz of almond ricotta (we use the brand kite hill)
9 oz box of almond lasagna sheets (we use Cappellos from the frozen section)
In a large stock pot add your butter and olive oil and turn heat to medium. Add your onion, carrot, and garlic, and season with salt and pepper. Cook until onions are translucent.
Add tomato paste incorporate well and cook for a minute. Then add your broth, tomatoes, and half of your seasoning mixture. Bring to a simmer.
In a skillet brown your beef and pork with the other half of the seasoning then add to your stock pot. Let simmer on low awhile.....the longer the deeper the flavors or you could eat right away.
When ready to serve, cut your thawed lasagna sheets into squares and drop them into the pot, give a stir, and let cook for 15 minutes or so. They will firm up when ready.
Last, add your container of ricotta and stir until completely melted and mixed in.
Serve into bowls and nosh away!
Optional: If you eat parm you can top it with parm and even throw a rind from the cheese block into the stock pot while cooking.
Love + Eat Well