Ok- so, I have been dairy free for quite some time now, and let me tell you how much I MISS lasagna!!! I saw a recipe for this and I danced. And it was just as good as I expected it to be! I, obviously, did not use the cheese mixture garnish, but you can if you want to. :)
for the soup:
2 tsp. grapeseed oil
1-1/2 lbs. organic grass fed ground beef
1-2 chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1 28-oz. can diced tomatoes
1/2 jar of your favorite tomato sauce (I used Muir Glen)
2 bay leaves
6 c. chicken stock
4 lasagna noodles (wheat. rice, etc.)
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
for the cheesy yum:
8 oz. organic ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. sea salt
pinch of freshly ground pepper
2 c. shredded organic mozzarella cheese
Heat oil in a large pot over
medium heat. Add beef, breaking up into bite sized pieces, and cook until brown. Add onions and cook until softened, about 6
minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
Add tomato sauce and stir well to incorporate. Cook for 3 to 4 minutes,
or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and
chicken stock. Stir to combine. Bring to a boil and then reduce heat and
simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do
not over cook or let soup simmer for a long period of time at this
point, as the pasta will get mushy. Stir in basil and season to taste
with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy
yum in each soup bowl, sprinkle some of the mozzarella on top and ladle
the hot soup over the cheese.
Servings: 8
**You can easily do this in your crock pot. Just brown the meat first and add the rest to your pot. Cook on low for several hours, adding the pasta for the last 1/2-1 hour.
