Ingredients
2tspolive oil
1lbground beef,500 g, lean, mince
1largeonion,diced
1tbspgarlic,minced, or more to taste
1largecarrot,peeled and chopped
1largezucchini,chopped
2cupschicken stock,or broth
14oztomato sauce,420 g, Passata
14oztomatoes,420 g, can, crushed
2cupswater
4tbsptomato paste
2tbspparsley,fresh, chopped
2tspbasil,dried
1tsporegano,dried
1beef bouillon cube,crushed
salt,to taste
black pepper,freshly ground, to taste
8largelasagna sheets,broken into bite size pieces
1cupmozzarella cheese,shredded, reduced-fat
8ozricotta cheese,250 g, reduced-fat
⅓cupparmesan cheese,finely shredded, plus extra to garnish
2tbspparsley,fresh chopped, plus extra to garnish
2tbspbasil,fresh chopped
salt,to taste
Preparation
Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-quart slow cooker bowl.
Add the rest of the ingredients, cover with a lid and cook on High for 4 hours or on Low for 8 hours.
In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
Turn off the heat and add the Mozzarella, pressing into the heat of the sauce to allow it to melt.
Combine ricotta, Parmesan cheese, parsley, and basil in shallow bowl. Season with salt to taste and set aside.
Divide soup into bowls, scoop a tablespoon of the ricotta mixture on top, and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
