Comforting Lasagna Soup

This lasagna soup has become one of my favourite winter meals because it delivers everything I want in a comforting meal while quietly boosting the nutrition.

• Lean beef for high-quality protein, B12 and iron
• Lentils add fibre, plant protein and iron while stretching the mince even further.
• Garlic, onion, carrot and celery create a nutrient-rich base packed with plant diversity.
• Tomatoes provide lycopene, an antioxidant that becomes more bioavailable when cooked.
• Spinach adds folate, vitamin K, fibre and extra greens with almost no effort.
• Bone broth or a quality stock ties it all together with rich flavour, while broken lasagna sheets give you that classic lasagna feel – without the work.

  Because Lazy Healthy isn’t about making comfort food “healthy.” It’s about making it easier to eat well, even on the days/nights you can’t be bothered.The full recipe is below – hit save for your next comfort meal sorted!

  LASAGNA SOUP
  Serves 6
  2 tsp extra virgin olive oil
  1 brown onion, diced
  3 cloves garlic, minced
  3 carrots, diced small
  3 stalks celery, diced small
  500g lean beef mince
  1 x 400g tin brown lentils, rinsed and drained
  2 tbsp flour
  1/2 tsp dried oregano
  2 tbsp tomato paste
  500g passata
  1.5L bone broth or stock (can be veggie too)
  125ml water
  8 lasagna sheets
  60g baby spinach
  1/2 cup grated Mozarella
  3 tbsp finely chopped parsley
  2-3 tbsp finely chopped basil
  1/4 cup finely grated parmesan

  Heat a large stock pot on medium heat. Add extra virgin olive oil, onion, garlic and carrot, put the lid on and sweat the vegetables 6-8 minutes, stirring throughout, until softened. Add the beef mince, a pinch of salt, and brown off, breaking up as you go. Add the lentils and oregano, toss, then sprinkle the flour and stir through all the ingredients. Add the tomato paste, passata, broth and water and bring to a very low simmer for 40 minutes, using the lid to cover so you don’t lose the volume of soup. When ready, break the lasagna sheets into the soup and add the baby spinach, cook until lasagna sheets are al dente. Stir. Sprinkle in most of the parsley and basil and all the mozzarella. Spoon into bowls, top with remaining herbs and sprinkle with parmesan. Add a good hit of black pepper and tuck in.