# Ingredient List:
→ Lasagne Soup
01 - 1 pound ground beef or Italian sausage
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 can (15 ounces) tomato sauce
07 - 4 cups low-sodium chicken or beef broth
08 - 2 tablespoons tomato paste
09 - 2 teaspoons Italian seasoning
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - 8 lasagna noodles, broken into pieces
13 - 1/2 cup heavy cream
14 - Salt and black pepper, to taste
→ Cheesy Biscuit Melts
15 - 1 1/2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 1/2 teaspoon garlic powder
20 - 1/2 cup cold unsalted butter, cubed
21 - 1 cup shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
23 - 3/4 cup buttermilk
→ For Serving
24 - 1/2 cup ricotta cheese
25 - Chopped fresh basil or parsley (optional)
# Steps:
01 - Preheat oven to 425°F.
02 - In a large pot or Dutch oven over medium-high heat, cook ground beef or Italian sausage, breaking it apart with a spoon, until thoroughly browned. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper to the pot. Sauté for 4 to 5 minutes, until vegetables are softened.
04 - Stir in crushed tomatoes, tomato sauce, chicken or beef broth, tomato paste, Italian seasoning, dried basil, and red pepper flakes. Bring mixture to a gentle simmer.
05 - Add broken lasagna noodles to the pot. Simmer uncovered, stirring occasionally, until noodles are tender, approximately 15 minutes.
06 - Stir in heavy cream and season with salt and freshly ground black pepper to taste. Allow soup to simmer gently while preparing biscuit melts.
07 - In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and garlic powder.
08 - Add cold, cubed unsalted butter to dry ingredients and cut in with a pastry cutter or fork until mixture forms coarse crumbs.
09 - Fold in shredded mozzarella and grated Parmesan cheese. Pour in buttermilk and stir just until combined, avoiding overmixing.
10 - Drop heaping spoonfuls of biscuit dough onto a parchment-lined baking sheet, forming 6 to 8 portions. Bake for 12 to 15 minutes, or until golden brown. Allow biscuits to cool slightly.
11 - Ladle hot lasagne soup into individual bowls.
12 - Top each portion with a dollop of ricotta cheese. Place a warm cheesy biscuit melt on top or alongside. Garnish with fresh basil or parsley if desired.
