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Big Batch Beefy Lasagna Soup
Big Batch Beefy Lasagna Soup

Big Batch Beefy Lasagna Soup

2x the delicious portions!

Sara Heilman
Sara HeilmanPublished on July 22, 2024

We’re channeling rich, comforting lasagna vibes into a hearty big batch soup for all the flavor without the fuss! You’ll simmer ground beef and zucchini in a beefy tomato broth, then add in fresh lasagna noodles and cook until al dente. Top with a dollop of seasoned ricotta and shredded mozzarella that melts right in for that classic lasagna flavor!

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Tags:
Protein Smart
Easy Cleanup
Family Friendly
Seasonal
New
Allergens:
Eggs
Wheat
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Onion

2 unit

Zucchini

10 ounce

Fresh Lasagna Noodles

(Contains: Eggs, Wheat)

20 ounce

Ground Beef

2 teaspoon

Garlic Powder

1 tablespoon

Italian Seasoning

1 unit

Tomato Paste

13.76 ounce

Crushed Tomatoes

3 unit

Beef Stock Concentrate

4 ounce

Ricotta Cheese

(Contains: Milk)

½ cup

Mozzarella Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

1 teaspoon

Sugar

2 teaspoon

Olive Oil

Nutrition Values

/ per serving
Calories760 kcal
Fat38 g
Saturated Fat15 g
Carbohydrate58 g
Sugar14 g
Dietary Fiber5 g
Protein40 g
Cholesterol165 mg
Sodium1110 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Medium Bowl

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into 1⁄2-inch- thick quarter-moons. Cut lasagna noodles into 1-inch-thick strips; separate strips into individual pieces.

Start Soup
2

• Heat a drizzle of oil in a large pot over medium-high heat. Add beef* and onion; season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 6-8 minutes (8-10 minutes for 8 servings). • Add zucchini, garlic powder, and Italian Seasoning. Cook, stirring occasionally, until zucchini begins to soften, 2-3 minutes.

Simmer Soup
3

• Add tomato paste and 1 tsp sugar (2 tsp for 8 servings) to pot with beef mixture. Cook, stirring, until everything is evenly coated, 30-60 seconds. • Add crushed tomatoes, stock concentrates, and 4 cups water (7 1⁄2 cups for 8). Bring to a boil.

Finish Soup
4

• Add lasagna noodles and stir to combine. Cook, stirring frequently, until noodles are tender, 3-4 minutes. • Taste and season with salt and pepper.

Make  Topping
5

• While soup cooks, in a medium bowl, combine ricotta, mozzarella, and 2 tsp olive oil (4 tsp for 8 servings). Season with salt and pepper.

Serve
6

• Serve soup family style, or divide between bowls. Dollop with ricotta topping.

Ground Beef is fully cooked when internal temperature reaches 160°.

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