Ingredients:
1 pound lean ground beef or half Italian sausage
1 yellow onion, diced
4-5 garlic cloves, minced
¼ – ½ teaspoon red pepper flakes
1 24 oz. jar Prego Traditional Italian Sauce
8-10 cups low sodium chicken broth, divided
1 14 oz. can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 tsp EACH dried parsley, dried oregano, salt
1/2 teaspoon pepper
1 whole bay leaf
10 uncooked lasagna noodles broken into approx. 1-2 inch pieces
1/2 cup heavy cream, optional
Cheese Garnish: shredded mozzarella cheese, freshly finely grated Parmesan cheese, ricotta cheese
Directions:
Heat a large Dutch oven/large soup pot over medium-high heat. Add beef and onion, cooking until beef is browned. Stir in garlic and red pepper flakes, sautéing for 30 seconds. Drain any excess fat.
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and lasagna noodles. Bring to a boil, then reduce to a simmer until noodles are tender, stirring occasionally (about 20-30 minutes).
Discard bay leaf and stir in heavy cream (optional) and additional chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 510 kcal | Servings: 6 servings