This recipe was sent to me from a friend who knows I love easy- throw-in-a-pot recipes. The original recipe can be found with Paula Deen on FoodTV.
1 pound ground meat
3 cloves garlic
2 tablespoons olive oil
1 teaspoon salt/ 1 teaspoon pepper
1 teaspoon thyme
1 tablespoon brown sugar
32 ounces chicken broth
2 (14 ounce cans) diced tomatoes
1 (15 ounce can) tomato sauce
1 teaspoon Italian seasoning
1 box lasagna noodles
grated Parmesan cheese
2 cups shredded Mozerella cheese
Let me explain how I go about cooking. I am an organizational freak and this trait seeps into every aspect of my life but it is who I am and it works for me.
When I am cooking, I lay out every ingredient that will be needed for that recipe as well as all cutting boards and meauring cups and utensils. So let’s begin.
Chop up your onion and garlic.
Turn your burner on to med-high heat and in a large skillet ( I prefer cast iron but any ol’ skillet will do the trick) add olive oil.
Once skillet is heated, add ground meat.
As meat is browning, add salt and pepper.
While patiently waiting for meat to brown, assemble your collander. (This is my easy way to drain off grease from meat.)
Paper plate with 2 paper towels folded. Place collander on top and drain grease through.
Once meat is brown and cooked through, dump meat and all it’s grease into collander and allow to drain for a few minutes.
While meat is draining, take another paper towel and wipe out skillet of extra grease. Any attempt to limit your fat and cholesterol intake is always good.
*side note* I like easy and now you just toss paper plate and paper towel mess in garbage.
Replace meat in skillet and add chopped onion and garlic.
Cook a few more minutes until onions are wilted.
Measure out your thyme, Italian seasoning and brown sugar and add to skillet.
*Forgot to take a picture * Transfer meat and onion mixture to a large pot.
Open cans of tomatoes, tomato sauce and chicken broth.
Add cans of tomato, tomato sauce and chicken broth to your pot.
Stir all ingredients together and bring to a gentle boil.
Place lasagna noodles into a ziplock bag to break up.
Soup begins to boil….
Add broken noodles to soup and stir.
Continue cooking soup until noodles are tender.
*fogot to take a picture of adding the cheese so please forgive*
Add mozerella cheese to top of soup and place lid on pot for a few minutes while cheese completely melts.
Now dish out the lasagna soup and add as much parmesan cheese as your heart desires then serve with some garlic bread or olive cheese bread.