Credits To @rachaelsgoodeats
Ingredients
- 2 Tbsp olive oil
- 1/2 yellow onion, diced
- 3 garlic cloves, minced
- 1 lb organic ground beef (or turkey)
- 1 tsp Italian seasoning
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 2 Tbsp tomato paste
- 3 cups marinara sauce
- 5 cups chicken bone broth
- 8 gluten-free lasagna noodles, broken
- 1/2 cup ricotta
- 1/2 cup shredded mozzarella or goat cheese, optional
- Fresh basil + red chili flakes, for serving
Directions
- Heat olive oil in a large pot over medium heat. Add onion and garlic. Sauté for 3-4 minutes.
- Add ground beef, Italian seasoning, 1/2 tsp salt, and pepper. Cook until browned.
- Stir in tomato paste, marinara, and broth. Bring to a gentle boil.
- Add broken noodles and simmer 15-18 minutes, stirring often, until al dente.
- Stir in half the ricotta to make the broth creamy.
- Serve topped with remaining ricotta, mozzarella, basil, and chili flakes.
Natalie’s Notes
Made December 2025 for an easy, high protein weeknight dinner. Very tasty and satiating – will make again! Next time, I’ll invest in high quality marinara and bone broth since that is the bulk of this dish, and I’ll stir in spinach or chopped zucchini at the end for extra veggies. I’ll also choose a lasagna noodle with curled edges; I used a flat noodle and it was a bit hard to eat with a spoon. This dish is very salty, though.
