Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~

(original recipe from tasteofhome.com)

Olive oil
1 yellow onion, chopped

2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)

Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano

Rind(s) from Parmigiana Reggiano

¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.

Zucchini Lagsagna ala ~DKBB~

Zucchini Lagsagna ala ~DKBB~

2 medium or 1 large zucchini

2 cups ricotta

½ cup grated parmesan, plus more for garnish

1 egg, beaten

Handful of chopped chives (fresh or dried)

2 garlic cloves, minced

Kosher salt

Freshly ground black pepper

1 jar of red sauce (your choice)

½ cup shredded mozzarella

• Mix ricotta, ½ cup parmesan, egg, chives, salt, and pepper together; set aside.
• Preheat oven to 375° F.
• Pour a bit of the sauce on the bottom of a 9x13 inch glass baking dish to prevent sticking.
• Peel zucchini and slice it in very thin slices lengthwise; pat each slice with a paper towel to absorb some of the extra moisture.
• Cover the red sauce in the baking dish with a layer of sliced zucchini, overlapping each piece just a bit.
• Scoop some of the cheese mix on top of the zucchini layer and smooth it out with a spatula.
• Add another light layer of red sauce, then sliced zucchini, then cheese mix; repeat one more time if you have the space.
• Top with a light layer of red sauce and the mozzarella cheese.
• Bake 25-30 minutes.
• Remove and garnish each serving with parmesan cheese.