1 tbsp Tbsp olive oil
½ lb ground beef
½ lb Italian turkey sausage
6 cloves garlic
1 ½ tbsp Tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1 tsp chili flakes
tsp black pepper
24 oz marinara sauce
14 ½ oz fire roasted tomatoes
48 oz low sodium chicken broth
16 oz lasagna noodles
1 cup coconut milk
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.
Set the meat to one side once mostly cooked and fry onions. Add garlic once onions are translucent.
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.
Mix everything together and season with basil, oregano, parsley, chili flakes, salt, and pepper.
Pour in the marinara sauce, fire roasted tomatoes, and chicken broth. Cover and raise the heat to medium high until boiling.
Break lasagna noodles into the soup along with 1 cup of coconut milk and a large handful of spinach.
Boil the lasagna noodles in the soup according to box instructions.
Once ready, plate with optional vegan ricotta (I get mine from Kite Hill), vegan parmesan (Simply Truth), and fresh basil.