I’m officially 4 days into the craziness of my husband being gone and I only have about 7 days to go. You can read all about the madness that went down earlier this week on this post.
I woke up Tuesday thinking that the water works would finally be all dried up. They were indeed but it also left me with blurry eyes and a headache. By 9 o’clock I had a fire alarm beeping in the babies room and there was no other choice but to climb a tall ladder and take care of it myself. Don’t worry I had my 2 year old hold the ladder for her very pregnant mom.
By lunchtime it was time to take a nap and I was awoken by a phone call to let me know that my nephew had been called into the principals office. Now he was just trying to kill a bug on a window with some rocks but you know that isn’t going to get you very far at school.
No worries because Wednesday shaped out to be a pretty decent day. No principal visits, no alarms and two “somewhat” behaving kids. I’m hoping that it can only get better as the week goes on but I will not hold my breath.
After the madness on Tuesday I decided to whip up a batch of this lasagna soup. I’ve seen recipes circulating on Pinterest but decided to alter my lasagna recipe to be featured as this stunning soup. My only recommendation is that you try to eat it right away because the longer you let it sit in the refrigerator for leftovers the softer the noodles become. If it is a dish you want to freeze I highly recommend warming it up and then adding the noodles to the dish before serving.
Now let’s cheers to the weekend finally being here.
ENJOY ~ Meagan
- 1 pound 93% ground beef
- 1/2 teaspoon Italian Seasoning
- 14.5 ounce can fire roasted crushed tomatoes
- 8 ounce can tomato sauce
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 32 fluid ounces low sodium chicken broth
- 8 lasagna noodles, broken in half
- 2 tablespoons dry red wine
- 1/2 cup water
- salt for seasoning
Toppings: freshly chopped parsley and shredded parmesan cheese
In a a large pot over medium heat brown the ground beef. Stir in the Italian Seasoning, crushed tomatoes, tomato sauce, garlic and ricotta cheese. Mix until well incorporated and turn heat to low/medium. Add broth, noodles, water and wine to the pot and allow to cook for an additional 20 minutes or until noodles are fully cooked.
Season the whole pot with salt according to your own taste. (It will need salt.)
Serve in bowl topped with parsley and parmesan cheese.