Lasagna Soup

Ingredients

• 1 onion
• 2 carrots
• 2 ribs celery
• 2 tbsp+ EVOO
• 4 cloves garlic
• 1/2 tsp red pepper flake
• 1 tsp dried oregano
• 1 lb beef
• 1/2 lb Italian sausage
• 1/4 cup tomato paste
• 1 cup dry red wine
• 1 cup whole milk
• 28 oz passata
• 6 cups bone broth (chicken and/or beef)
• Parmesan rinds
• 9 lasagna noodles (broken into thirds)
• 2 tbsp butter
• 1/2 cup parmesan cheese

Ricotta “Bechamel”

• 1 cup ricotta
• 1/2 cup heavy cream
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp black pepper
• Salt to taste

Toppers

• 1 cup whole milk mozzarella (shredded)
• Fresh basil (parsley and/or oregano)

Directions

1. Prep your veg. Add carrots, celery and onion (mirepoix) to a food processor and pulse until finely minced.
2. To a large oven-safe pot or dutch oven over medium heat, add a couple tbsp of EVOO. When the oil shimmers, add the mirepoix, season with salt and cook, stirring occasionally till the water has evaporated from the veg and starts to caramelize. Continue stirring occasionally to move the veg around and get more caramelization all over.
3. While the veg is cooking, mix all ingredients under Ricotta “Bechamel” and set aside.
4. Add the garlic, red pepper flake, and oregano, and cook for 30 more seconds or so, stirring constantly.
5. Move the mirepoix to the side of the pan, add a little more EVOO, then the meat in large chunks and press down into the pan. Cook the meat till you’ve got a nice, caramelized brown crust on the bottom, then season with salt, flip and repeat. Once both sides are brown, break the meat up into small pieces and stir everything together.
6. Move the meat/veg mixture to the side of the pan, add a little more EVOO, then add the tomato paste to the open part of the pan. Caramelize the tomato paste (you want some brown bits on the bottom where the tomato paste is), then stir the tomato paste into the meat mixture.
7. Add the wine and reduce until no alcohol smell remains, then add the milk and reduce 75%.
8. Add the passata, bone broth and parmesan rinds, season with salt and bring to a gentle boil.
9. Add the broken lasagna noodles and cook till just under al dente, then turn off the heat, and fish out the parmesan rinds.
10. Add the butter and parm and stir, then swirl a little bit of the ricotta béchamel mixture on top (don’t stir it in), top with the mozzarella cheese and put in the oven to broil for 2-4 minutes, or until the cheese has melted.
11. Remove from the oven, garnish with fresh herbs, and serve with more ricotta béchamel to swirl in. Enjoy!!

Micronutrient Highlights

95% Vitamin B12, 57% Vitamin B3, 52% Zinc, 51% Vitamin B2, 49% Manganese, 39% Phosphorus, 38% Vitamin A, 38% Selenium, 32% Vitamin B1, 26% Vitamin B6, 26% Calcium, 25% Iron