Made with our Calivirgin Guilty Garlic Olive Oil
Servings: 6 | Prep Time: 15 min | Total Time: 1 hour 15 min
- INGREDIENTS
- INSTRUCTIONS
- 8 ounces dry lasagna noodles
- 3 tablespoons Calivirgin Guilty Garlic Olive Oil
- 2 tablespoons butter
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- ¼ teaspoon dried oregano
- 24 ounce jar tomato sauce
- 4 cups chicken broth
- 2 ½ cups water
- 2 tablespoons fresh Italian parsley, chopped
- 12 ounces ricotta cheese
- 3 ounces mozzarella cheese, shredded
- ½ cup Parmigiano Reggiano, finely grated
- Salt and pepper, to taste
- Cook lasagna noodles in salted water for 4-5 minutes until flexible. Drain and cool in cold water.
- Preheat oven to 475°F. Grease a baking sheet with 1 tablespoon Calivirgin Guilty Garlic Olive Oil.
- Cut noodles in half, arrange on the baking sheet, brush with melted butter, and bake until golden and blistered. Cool and cut into bite-sized pieces.
- Heat 2 tablespoons Calivirgin Guilty Garlic Olive Oil in a pot over high heat. Add ground beef, cooking until browned.
- Stir in onions, garlic, tomato paste, oregano, pepper, and salt; cook until onions are translucent. Add chicken broth, tomato sauce, and water. Simmer for 45 minutes.
- Stir in baked noodle pieces and cook until tender. Mix ricotta, mozzarella, and Parmesan in a bowl.
- Serve soup topped with the cheese mixture and garnish with parsley. Enjoy!
Guilty Garlic Olive Oil
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