INGREDIENTS
1 lb ground beef
1 cup yellow onion finely diced
4 cloves garlic minced
salt and pepper to taste
1 3/4 teaspoon basil*
3/4 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 tsp granulated sugar
8 no-boil lasagna noodles broken into bite-size pieces
4 cups chicken broth
1 can petite diced tomatoes 14.5 oz
1 can crushed tomatoes 14.5 oz
2 1/2 tablespoon tomato paste**
1 1/4 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
8 ounces ricotta cheese
fresh parsley chopped for garnishing
INSTRUCTIONS
Heat a large pot over medium to high heat.
Cook the ground beef and onions, until the ground beef, is no longer pink, and the onions are translucent.
While the beef and onions cook, mix together the cheeses and ricotta. Set aside.
Drain the fat.
Stir in the garlic, and season with salt and pepper to taste.
Stir in the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, and all the seasonings and sugar.
Bring to a boil.
Drop in the bite-sized noodle pieces, and simmer for 20 to 25 minutes, or until the noodles have cooked to your liking.
Ladle in bowls, top with ricotta cheese mix, and fresh parsley.