I asked my husband recently, "Do you like my cooking?" to which he pointed to his non-6 pack stomach and said "Yea, can you tell?"
When I find a recipe that my family loves that is also easy to make any night of the week, I have to record and share it. It's my love language to know my family is eating well :)
Lasagna is a favorite for us, but making a full lasagna takes a long time! Turning it into a soup is a genius way to enjoy the flavor of lasagna without the hours of prep work.
There's a lot of lasagna soup recipes out there, let me tell you what makes this one slightly different.
For starters, I only use ground beef as the meat in this soup versus adding Italian sausage mainly because of simplicity but also as a cost savings. I've tried it both ways and I honestly don't miss the sausage, so I've cut that part out.
Secondly, I've learned to add cottage cheese to this recipe instead of using ricotta cheese. We have thrown away too many half eaten ricotta cheese containers after making this soup so many times that I decided to forgo the waste and mix in cottage cheese instead.
The perk of using cottage cheese is that you're not only getting the cheesy tang flavor, but you're also adding in a boost of protein! 1 cup of cottage cheese adds about 25 grams of protein to this recipe, giving you 27 grams of protein per serving of this yummy soup!
Another way to boost the protein even more is by using bone broth instead of stock. There is so much more protein in bone broth, and I love that I can buy it in the store these days from Aldi or Target.
Confused about protein and macros? Learn what your macros should be and apply simple tactics to reach your goals when you train with me in my app!
Try this out and make sure to share it on your social pages! I'd love to hear what you think @chrissy.strongmomtrainer
Per serving: Calories= 318, Protein= 27g, Carbs= 25g, Fat= 14g
1 pound ground beef
1 onion, diced
1 clove fresh garlic
1/2 tsp Italian seasoning
1 jar (24 ounces) pasta sauce
4 cups beef broth
8 lasagna noodles, broken into bite-size pieces
1 cup cottage cheese
1) Heat a large dutch oven over medium high heat and brown the ground beef.
2) Add the onion, garlic and Italian seasoning to the pot and cook until onion is translucent and garlic is fragrant.
3) Pour in the pasta sauce, broth and noodles. Bring to a boil, then reduce heat to medium low and simmer for 20 minutes until noodles are cooked through.
4) Melt in the cottage cheese and serve!