Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef
  • 1 teaspoon onion powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon salt
  • 1 can 28 ounces diced tomatoes
  • 2 ½ cups beef broth
  • 10 uncooked lasagna noodles broken into pieces (I used Barilla)
  • ¼ cup cream cheese soft
  • ¼ cup heavy cream
  • ⅓ cup grated parmesan cheese
  • 8 ounces mozzarella cheese divided (one half cubed, one half sliced)

Instruction

  • Heat a big pan over medium-high heat and add the ground beef. Cook until no longer pink, breaking it up with a spoon
  • Add the onion powder, oregano, and salt and stir
  • Pour in diced tomatoes and broth and bring to a boil
  • Add lasagna noodles to the pan
  • Give it a good stir so all noodles are covered with liquid and cook with the lid on medium-low heat for 15-20 minutes. Stir every 5 minutes to prevent the noodles from sticking together. Don´t skip that step (note 1)
  • Once the noodles are cooked al dente stir in the cubed mozzarella, parmesan, heavy cream, and cream cheese and mix everything
  • Top with the mozzarella slices and cook for another 1-2 minutes with the lid on medium-high heat to melt the mozzarella cheese.
  • Let it rest for 5-10 minutes before serving. It will set and become more stable.
  • Serve hot with chopped basil and more parmesan cheese if wanted