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Thursday, May 19, 2016

Lasagna Stoup Ala Rachael Ray

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 tablespoons extra virgin olive oil
  • 1 lb ground beef (extra lean)
  • 1 large onion, finely chopped
  • 2 carrots, peeled and grated
  • 4 garlic cloves, finely chopped (i grated them)
  • 1 (32 ounce) box chicken stock
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 lb lasagna noodle, broken
  • 1 cup basil leaves, torn (i had to use dried...approx 3 tbls)
  • 1 cup ricotta cheese
  • parmesan cheese
  • 1 tablespoon italian seasoning (my addition)
  • 1 teaspoon crushed red pepper flakes (my addition)

Recipe

  • 1 in a soup pot, heat oil over med high heat.
  • 2 add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes.
  • 3 stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes.
  • 4 stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil.
  • 5 add the pasta and cook until al dente, about 15 minutes.
  • 6 serve stoup in bowls and dollop with ricotta.
  • 7 pass the parm at the table.

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