24 oz jar of your favorite marinara sauce (I used Rao's)
3 cups chicken/beef bone broth/stock (I used Kettle&Fire)
28 oz can crushed tomatoes
9 oz lasagna noodles (I used gluten free lentil & brown rice pasta)
1 cup ricotta cheese
1 cup shredded parmesan cheese
1/4 cup fresh parsley
Add oil and ground beef to a large pot over medium heat. Cook until beef is fully browned. Remove from pot and set aside.
In the same pan, add diced onion and garlic, and sauté 5 minutes, until soft and transparent.
Add all spices, marinara sauce, broth, crushed tomatoes, and the cooked ground beef to the pot. Reduce the heat to low, cover the pot, and simmer for 15 minutes.
After 15 minutes, open the lid and crack the raw lasagna noodles into the pot. Stir well, cover, and cook another 12-15 minutes, until noodles are tender. Stir a few times within this 15 minutes to make sure the noodles don't stick together.
In a small bowl, mix together ricotta and shredded parmesan cheese.
Serve lasagna soup and top with a glob of the cheese blend and a spinkle of parsley.