Zandra made dinner this past Sunday night and it was so yummy. It was a real hit and everyone wants to have it again. It was also super easy – so it’s a keeper.
It’s like a Lasagna soup: we will call it Zandra’s Chef Boyarded because Rob said it reminded him of Chef Boyardee but wayyyyyyy better (obviously).
INGREDIENTS
2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
6 Italian turkey sausages, casings removed
1 box chicken broth (900 ml)
1 cup beef broth
1 large jar tomato sauce
1 jar tomato paste
salt to taste
red pepper flakes to taste
14-16 lasagna noodles, broken into pieces
1/2 cup chopped fresh basil
4 tbsp parmesan
grated cheese (1/2 cup plus some for topping)
Toasted sliced baguette (with cheese optional)
2 teaspoons olive oil
1 onion, chopped
3 garlic cloves, minced
6 Italian turkey sausages, casings removed
1 box chicken broth (900 ml)
1 cup beef broth
1 large jar tomato sauce
1 jar tomato paste
salt to taste
red pepper flakes to taste
14-16 lasagna noodles, broken into pieces
1/2 cup chopped fresh basil
4 tbsp parmesan
grated cheese (1/2 cup plus some for topping)
Toasted sliced baguette (with cheese optional)
Instructions:
Heat oil over medium-high heat in a large non-stick saucepan. Add the onion, garlic and sausage. Cook over med high heat, stirring until sausage is crumbled and cooked through. Add the broths, tomato sauce and paste, salt and crushed red pepper. Boil and then reduce to simmer for 20 minutes.
Add lasagna noodles and bring to boil again, and then simmer for another 10 minutes until noodles are cooked.
Add parmesan and 1/2 cup grated cheese. Stir.
Toast bread slices, with cheese if preferred.
Serve in bowls, top with grated cheese and toasts.
