Ingredients
1 tbsp Tbsp olive oil
½ lb ground beef
½ lb Italian turkey sausage
1 onion
diced
6 cloves garlic
diced
1 ½ tbsp Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp chili flakes
tsp salt
tsp black pepper
24 oz marinara sauce
14 ½ oz fire roasted tomatoes
diced
48 oz low sodium chicken broth
16 oz lasagna noodles
1 cup coconut milk
handful spinach
Directions
Step 1
Heat up 1/2 tbsp of olive oil on medium heat in a large pot and add beef and Italian sausage. Press down and give the bottom a lot of color before breaking the meat down and mixing together.
Step 2
Set the meat to one side once mostly cooked and fry onions. Add garlic once onions are translucent.
Step 3
Once garlic is fragrant, set the onions, garlic, + meat to one side and add some olive oil and tomato paste to the open area. Fry the paste until a deep red color.
Step 4
Mix everything together and season with basil, oregano, parsley, chili flakes, salt, and pepper.
Step 5
Pour in the marinara sauce, fire roasted tomatoes, and chicken broth. Cover and raise the heat to medium high until boiling.
Step 6
Break lasagna noodles into the soup along with 1 cup of coconut milk and a large handful of spinach.
Step 7
Boil the lasagna noodles in the soup according to box instructions.
Step 8
Once ready, plate with optional vegan ricotta (I get mine from Kite Hill), vegan parmesan (Simply Truth), and fresh basil.
