Ingredients
- 1 pound 96/4 lean ground beef
- 1 jar pasta sauce
- 300 grams zucchini, chopped
- 200 grams bell pepper, chopped
- 2 cups chicken broth
- 4 pieces lasagna, broken into pieces
- 4 cups spinach
- 10 tbsp shredded part skim mozzarella
- 5 tbsp part skim ricotta
Instructions
- Brown beef in a large soup pot over medium heat until cooked through
- Add pasta sauce, broth, zucchini and peppers. Stir to combine
- Bring to a boil and reduce to a simmer
- Let cook for 20-30 minutes
- Add pasta and spinach and stir to combine
- Cook an additional 20-30 minutes or until pasta has softened
- Serve with 2tbsp mozzarella and 1 tbsp ricotta for each serving
*You may also prepare in a slow cooker by cooking beef on the stove top, adding to slow cooker with all other ingredients and cooking on low for 6-8 hours or high for 4-6 hours. Do not add noodles and spinach until the last 30-60 minutes of cooking to avoid dissolving.
