Ingredients
- - 1lb Good Ranchers’ Ground Beef
- - 1 Onion, diced
- - 3 cloves Garlic, minced
- - 1 can diced tomatoes with liquid
- - 2 tbsp Italian seasoning blend
- - 1, 16 oz box Bone Broth
- - 5 Lasagna Sheets, broken
- - 2 cups Cottage Cheese
- - ½ cup Milk
- - ½ cup Parmesan Cheese, grated
- - 1 cup Mozzarella Cheese, shredded
- - Fresh Basil, for garnish
Instructions
1. In a large pot or Dutch oven on medium heat, brown the ground beef.
2. Drain any extra fat, add diced onion and cook until onion is soft.
3. Add minced garlic, can of diced tomatoes with liquid, Italian seasoning, and bone broth and bring to a boil.
4. Add the broken lasagna sheets and cook them to al dente, stirring often.
5. While the pasta is cooking, blend together cottage cheese, parmesan cheese, and milk until smooth and creamy.
6. When pasta is cooked, serve by ladling soup to a bowl and topping with shredded mozzarella, the parmesan cheese mixture, and fresh basil.