Lasagna soup Recipe







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Lasagna soup

Name: Shamecca Williams
Base: Fort Benning
Recipe: 1 pound ground beef 1 roll sausage Seasoning blend (in place of onion and bell peppers) 1 jar Ragu sautéed onion and garlic sauce 2 minced gloves of garlic Pinch of red pepper flakes 1 bay leaf 2 cans beef broth 1 can of rotel tomatoes 1 8 oz. tomato sauce 2 teaspoons brown sugar 1 Teaspoon of Italian seasoning 1 teaspoon parsley 1/2 teaspoon oregano Salt and pepper to season 8 uncooked oven ready lasagna noodles Mozzarella cheese Grated Parmesan cheese Season ground beef and sausage (salt, pepper, garlic powder, onion powder, seasoning salt, accent) Add the seasoning blend and garlic to the ground meats and brown together. Drain...add all other ingredients to pot with meat and vegetables except broth and cheeses. Add 2 teaspoons cornstarch to broth and then pour over everything. Stir, bring to a boil for 10 minutes on medium high heat. After 10 minutes, turn down to low/simmer and add noodles by breaking them into bite sized pieces and stir. Simmer for 15-20 minutes. Put cheese on top of soup, turn off stove top and let it thicken for at least 10 minutes so cheese can melt. Bon appetit!