Tuesday, September 2, 2014

Angie's Lasagna Soup

1 lb of extra lean Ground Beef
1 lb of ground Italian Sausage
1 onion, chopped
(2) 24oz cans of Spaghetti Sauce
(2) 4oz cans sliced mushrooms (do not drain)
(2) 14.5oz cans Fire Roasted Diced Tomatoes
1 1/2-2 cups Cottage Cheese (or Ricotta)
3 Tbsp. Italian Seasoning
4-5 cups of water
3 Tbsp Minced Garlic (less if you want, I garlic!)
6-8 Lasagna noodles, broken in pieces
2-3 cans of Cheese Soup (more or less if desired)
Shredded Cheese (as a topping)
Brown the beef and sausage in a pan. Drain off grease IF necessary. Add chopped onions and garlic. cook for several minutes. Add in the rest of the ingredients and bring to a boil. Cook 10 minutes or until the noodles are "al dente". To serve, top with shredded cheese

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