Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
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Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef or turkey and cook until browned. Drain excess fat.
- Add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in minced garlic and cook for another 30 seconds.
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes.
- Add broken lasagna noodles to the pot and cook until tender, about 10 to 12 minutes.
- Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese until melted and creamy.
- Ladle into bowls and garnish with chopped basil or parsley and extra Parmesan. Serve hot.
Notes
- For a vegetarian version, skip the meat and use hearty mushrooms and lentils. You can also use half and half instead of heavy cream for a lighter option.