Ingredients
1 lb Italian sausage
½ tsp fennel seeds
½ medium onion, diced
½ tsp red pepper flakes
1 tsp Italian seasoning
4 cloves garlic, minced
10 - 12 uncooked lasagna noodles, broken into smaller pieces
1 - 28 oz can crushed tomatoes
4 c beef broth
1 c water
½ tsp salt
salt & pepper
1 in baguette, cut half lengthwise
1 stick butter, softened
½ tsp Italian seasoning
2 c shredded colby jack
2 tbsp garlic paste
1 c grated parmesan
ricotta
basil
Tools
large pot
bowl
Directions
Step 1
Brown the sausage in a large pot over medium high heat for 5 minutes. Drain the excess fat if necessary. Add the onion & garlic; cook for 5 minutes. Add the crushed tomatoes, beef broth, water, Italian seasoning, fennel seeds & red pepper flakes. Stir. Increase the heat to high & bring to a low boil. Add in the lasagna noodles. Let simmer, cover for 15 minutes or until the noodles are tender. Stir occasionally to ensure pasta doesn’t stick to the pot
1 lb Italian sausage
½ medium onion, diced
4 cloves garlic, minced
1 - 28 oz can crushed tomatoes
4 c beef broth
1 c water
1 tsp Italian seasoning
½ tsp fennel seeds
½ tsp red pepper flakes
10 - 12 uncooked lasagna noodles, broken into smaller pieces
large pot
Step 2
While the noodles cook, preheat the oven to 400°F. Add the butter, Italian seasoning, garlic paste & salt to a bowl. Mash until well combined. Spread the butter on the bread then top with parmesan & colby jack. Bake for 10 minutes then broil for 1-2 minutes until bubbly & golden. Cut into slices & serve hot.
2 tbsp garlic paste
1 in baguette, cut half lengthwise
1 c grated parmesan
2 c shredded colby jack
½ tsp Italian seasoning
1 stick butter, softened
½ tsp salt
bowl
Step 3
To finish the soup, stir in the basil; season with salt & pepper to taste. Top each bowl with a bit of chopped parsley, ricotta & grated parmesan.
salt & pepper
ricotta
basil
1 c grated parmesan
