Ingredients

The following ingredients have 6 Servings
  • 1 lb mild Italian sausage
  • 1 large sweet onion (finely diced)
  • 4 cloves garlic (minced)
  • 1-2 Tbsp olive oil
  • 4 cups low sodium beef broth (plus additional as needed to thin)
  • 1 28 oz can crushed tomatoes
  • 1 14 oz can Italian seasoned diced tomatoes
  • 3 Tbsp Italian seasoned tomato paste (plus additional as needed to thicken)
  • 2 tsp dry Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 8 lasagna noodles (cup or broken into 1 - 1 1/2 inch pieces)
  • 1/4 cup grated Parmesan cheese
  • 2-3 Tbsp chopped Italian parsley or fresh basil
  • Toppings: Ricotta cheese, grated Parmesan, shredded mozzarella cheese, fresh Italian parsley

Instruction

  • In a large pot or 6 quart Dutch oven, cook Italian sausage and onion in a couple of drizzles of olive oil. Cook over medium-high heat until no pink remains. Add garlic, cook for 1 minute longer. Drain any excess fat from the pot.
  • To the pot add beef broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, salt, pepper and red pepper flakes. Bring to a boil, mix well. Cover and immediately lower heat to a simmer. Simmer covered for 15 minutes.
  • Uncover, add broken lasagna pieces and Parmesan cheese. Mix well. Simmer covered for another 15 minutes or just until the noodles are tender.
  • Uncover, check thickness. Add additional beef broth to thin or additional tomato paste to thicken to your taste.
  • Let stand uncovered for 5 minutes before serving. Serve topped with shredded mozzarella, a dollop of ricotta, grated Parmesan and parsley or basil.