Finals week is off with a vengeance. But I think I did well on the brutal final I had in Developmental Biology and I have some time to recover before the next test.
My roommate, however, had a horrible day. 5 hours of finals, plus work. So I wanted to make a warm and comforting dinner.
Enter Lasagna Minestrone. Imagine the meat-y, cheese-y nature of lasagna, mixed with the broth and veggies from minestrone. It was a goldmine.
- Just under 1 pound of Ground Beef
- 3 Cloves of Garlic, Minced
- 1 Cup of Carrots, Diced
- 1/2 an Onion, Diced
- Any other assorted veggies you have that are about to go bad. (It’s almost break week, so my fridge is pretty empty, but this would be great with the addition of lots more veggies)
- 2 Teaspoons of Itailian Seasoning
- 2 Cans of Chicken Broth, Low Sodium
- 2 Cans of Diced Tomatos
- 1 Cup of Tomato Sauce
- 3 Tablespoons of Fresh Basil
- 3 Cups of Broken Lasagna Noodles
- 1/2 Cup of Parmesan Cheese
- 1/2 Cup of Mozzarella Cheese
In a large pot, brown ground beef alongside all of your veggies and garlic.
Once the meat is browned, mix in the broth, tomatoes, tomato sauce, basil, and itailian seasoning.
Let simmer for 20 minutes.
Add bite sized pieces of lasagna noodles. Make the pieces slightly smaller than bite sized, as they will swell up during cooking.
Simmer until the noodles are thouroughly cooked.
Add cheese. Mix until the cheese combines with the soup broth.
Serve and enjoy.