Low & slow Lasagna Soup
Adapted from the kitchn
Made with Ugly Tomato Sauce
For the soup:
1 pound lean organic ground beef
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cups warm water
1 jar Ugly Sauce (orig)
1 small onion, diced
2 cloves garlic, minced
2 teaspoons oregano
1 Parmigiano Reggiano cheese rind (optional)
8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
1 cup shredded mozzarella cheese (preferably low moisture)
1/2 cup ricotta cheese (we use Calabro brand)
Torn fresh basil leaves
Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, Ugly Sauce, onion, garlic, oregano, and Parm Regg rind, if using. Stir well to combine.
Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
Remove and discard the Parm Regg rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.