Ingredients

Method

1. 1

   In a large pot or deep pan over medium-high heat, sauté the diced onion until softened.

2. 2

   Add the minced garlic and cook for another minute until fragrant.

3. 3

   Add the lean ground beef to the pot. Break it up with a spoon and cook until browned.

4. 4

   Season the meat generously with salt, pepper, Italian seasoning, and oregano.

5. 5

   Stir in the blended cottage cheese until it is well combined with the beef mixture.

6. 6

   Add the tomato paste, tomato sauce, and bone broth to the pot. Stir everything together.

7. 7

   Bring the mixture to a boil.

8. 8

   Break the oven-ready lasagna sheets into smaller, bite-sized pieces and add them to the boiling soup.

9. 9

   Cook the lasagna sheets until they are al dente, stirring occasionally.

10. 10

    Stir in the chopped fresh basil and spinach until wilted. Add 30g of grated Parmesan cheese and mix well.

11. 11

    To prepare the optional topping, mix 60g of ricotta cheese with 10g of grated Parmesan, a dash of chopped parsley, salt, and pepper.

12. 12

    Portion the lasagna soup into 6 meal prep containers. Top each serving with a dollop of the ricotta mixture and a sprinkle of fresh basil before serving.