Watch Video
Ingredients
| 2 tbsp | (30 ml) | canola oil |
| 1 lb | (454g) | ground beef |
| 1 medium | yellow onion, diced | |
| 3 cloves | garlic, minced | |
| 1 24oz | (709 ml) | jar tomato sauce |
| 2 tbsp | (30 ml) | dried oregano |
| 1 tsp | (5 ml) | dried chili flakes |
| 4 cups | (1 L) | chicken or beef stock |
| 2 sprigs | fresh basil, torn into small pieces | |
| 1 package | fresh lasagna sheets | |
| 1 cup | (240 ml) | shredded mozzarella cheese |
| 1/4 cup | (60 ml) | grated parmesan |
| 1/2 cup | (120 ml) | ricotta cheese |
| salt and pepper to taste |
Directions
- In a medium soup pot over medium high, add a splash of olive oil and brown your ground beef, onions and garlic. Once browned, stir in your tomato sauce, stock, dried oregano, salt, pepper and chili flakes. Bring to a boil, reduce heat and simmer gently for about 30 minutes, stirring periodically and skimming off any oil from the surface.
- Preheat your oven to 425’ Fahrenheit (220’ C) and boil some water in a pot or kettle, enough to fill the small mixing bowl.
- While the soup is simmering, punch out 8 circles, slightly smaller than the top of your soup bowls from the fresh lasagna sheets and put in the small mixing bowl. Pour enough boiling water to cover the rounds and let sit for 5-10 minutes. Cut the remaining scraps into bite sized pieces and add to the soup along with the fresh torn basil. Season with salt and pepper to taste.
- Place oven proof bowls on a parchment lined sheet pan and fill each with soup to about 80% full. Layer each with one lasagna round, a layer of ricotta (around 2 tbsp), another lasagna round and finally a layer of mozzarella and parmesan.
- Transfer the pan to your preheated oven and bake until the cheese is nicely browned and bubbly, about 10-15 minutes. Place each bowl on a dinner plate and enjoy!