She cooks. {Lasagna Soup}

I stumbled across this recipe on Pinterest this week… and I thought that it sounded delicious, easy, and had the opportunity to be relatively healthy. To me, those things are all I need to convince me to try something. I love to cook, it’s relaxing… however, the dishes and mess it makes are another story…

When I cook I tend to not use recipes… I get the basic idea and just kind of run with it. That’s the fun part – being creative. {Yes, I try to use creativity in everything I do.} In my recipe I used no salt beef broth to bring out the flavor of the ground beef {and to lower the sodium} I also added tomato paste as a thickening agent. And instead of breaking up lasagna noodles I used  campanelle pasta… they’re like mini lasagna noodles – with the curly edge. {Real technical terms here}. And instead of just topping with parmasan cheese I made a cheese mixture and used that to top it… It was like lasagna in a bowl… so, I think I accomplished what I set out to. I had two taste testers and they both were quite pleased. A+ for Jac!

Ingredients:

1 lb ground beef {mine was fresh from Shull farms}

1/2 white onion {diced}

1 tbsp fresh garlic

1 can {14.5 oz} diced tomatoes w/juice

1 can {14.5 oz} tomato sauce

1 small can {30 ml} tomato paste

2 cups no salt/low sodium beef broth

8 oz Campanella pasta {or whatever pasta floats your boat}

1 tbsp sugar {this is completely up to your taste – I like a hint of sweetness in any tomato sauce I make – so it’s give or take}

Seasoning {I used more garlic, sea salt, different italian seasonings – just season to your taste preference}

Cheese Mixture:

1 small container lowfat ricotta cheese

1 container gorgonzola cheese

1 cup shredded mozzarella cheese

{again, cheese is up to you – pick and choose as you wish}

Okay guys… this is where it gets real tough… pay close attention…

In a large saucepan saute the onion and garlic in a little EVOO {what? You don’t watch Rachel Ray??? Extra Virgin Olive Oil} until fragrant. Throw in the beef, brown it. Because mine wasn’t very fatty I didn’t need to drain it. Turn the heat to medium, pour in the beef broth, tomato sauce, diced tomatoes, tomato paste, and season to taste. Let cook for about ten minutes {or an hour, if you have the time – I didn’t – so I went with 10 minutes}. Crank up the heat a bit to get a boil… once boiling, throw in your pasta. Let cook until al dente. {the pasta will continue to soak up the broth – and no one likes mushy noodles} Serve into bowls, spoon some cheese mixture on top and it’s ready to be gobbled up!

Oh yes, the cheese mixture… mix the cheeses together {I always season it with garlic and italian spices as well} and you’re done!

This meal was easy peezy lemon squeezy… and hardly even made a mess. I think the best part of this meal is that it makes plenty to have leftovers for the week… hello, lunch tomorrow!

And like a good little girl I calculated the calorie content {with the exact ingredients so it’s pretty accurate} and it came in at 353 w/cheese 208 w/out cheese. I’ll take that for a nice, hearty bowl of comfort food anyday.

{Also, I recommend a glass of your favorite wine to go with this bowl of yumminess. You deserve it.}

What’s your favorite thing to cook?

Happy Hump Day, my little pumpkins!

p.s. I’m not a recipe writer or follower so I apologize if it doesn’t make sense. 😉

p.p.s. I wasn’t planning on blogging this which is why I only had one, awful cell phone picture of it.

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4 thoughts on “She cooks. {Lasagna Soup}

    • You could definitely make the pasta in the water and add it to the broth. However, when making it in the broth mixture it absorbs some of the flavor to make it all go together that much better!

  1. Pingback: She Cooks {Drunken Lasagna Soup} | Messy Hair and Cowboy Boots

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