Description
Experience the comforting, layered flavors of classic lasagna in a quick, one-pot soup format. This nourishing, heart-warming dish combines savory ground beef and lamb sausage with aromatic herbs, zesty tomatoes, and gluten-free pasta ribbons. Perfect for busy weeknights, this recipe delivers an authentic Italian-inspired meal in under 30 minutes, prioritizing both wellness and ease without compromising on taste or satisfaction.
Ingredients
1 tbsp olive oil
1 lb ground beef
1 lb ground lamb sausage (halal/non-pork)
1/2 yellow onion, finely diced
3 cloves garlic, minced
18 oz diced tomatoes
2.5 cups high-quality marinara sauce
3.5 cups chicken broth
2 tsp dried Italian seasoning
1/2 tsp sea salt
1 box gluten-free lasagna sheets, broken into pieces
1 cup dairy-free ricotta cheese
Fresh basil for garnish
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add ground beef and lamb sausage, cooking until browned and crumbled.
Stir in the diced onion and garlic, sautéing until softened and fragrant.
Pour in the diced tomatoes with juices, marinara sauce, and chicken broth.
Stir in Italian seasoning and salt until well combined.
Bring the mixture to a gentle boil, then stir in the broken gluten-free lasagna noodles.
Simmer for 10-12 minutes or until the noodles are tender.
Remove from heat and stir in the dollops of non-dairy ricotta.
Serve hot with fresh basil as a garnish.
Notes
Ensure your lasagna noodles and marinara sauce are certified gluten-free. For a lighter texture, use hearts of palm noodles instead of pasta sheets. Store leftovers in an airtight container in the refrigerator for up to 3 days.