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Ingredients:
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8 oz Regular Lasagna Noodles, about 10-11 noodles (NOT no-bake variety)+ Add to Shopping List |
Olive Oil+ Add to Shopping List |
1 Medium White Onion, chopped+ Add to Shopping List |
1 lb Hot or Mild Italian Sausage+ Add to Shopping List |
3 Garlic Cloves, minced+ Add to Shopping List |
1 1/2 Tsp Dried Oregano+ Add to Shopping List |
2 Tbsp Tomato Paste+ Add to Shopping List |
4 Cups Low Sodium Chicken Broth+ Add to Shopping List |
15 oz Can Diced Tomatoes+ Add to Shopping List |
1 Cup Water+ Add to Shopping List |
1/2 Cup Fresh Chopped Basil, plus more for garnish+ Add to Shopping List |
1/4 Cup Heavy Cream+ Add to Shopping List |
Ricotta Cheese, for serving+ Add to Shopping List |
Directions:
- Bring a large pot of salted water to a boil. Break the noodles into small pieces and boil according to package instructions. Drain and drizzle with olive oil to prevent sticking. Set aside.
- Heat oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 3-4 minutes. Add the sausage, garlic, and oregano and cook until the sausage is cooked through, crumbling as it cooks. Add the tomato paste and stir to combine.
- Add the chicken broth, water, and can of diced tomatoes (undrained). Stir to combine. Cover and bring to a slow simmer. Uncover and cook until slightly reduced, about 10 minutes.
- Add the noodles and stir to combine. Add the heavy cream, parmesan, and basil and stir to combine. Continue to simmer for a few minutes.
- When ready to serve, ladle into bowls and add a large dollop of ricotta cheese to the center of each. Garnish with additional chopped basil. Enjoy!
- *** Do not skip the ricotta cheese in this recipe or substitute with another cheese. It adds to the “lasagna” flavor when you use ricotta cheese. ***
Course: | Dinner, Lunch, Pork, Soup |
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