1 pound lean ground beef (or ground turkey)
1 yellow onion, diced
5 garlic cloves minced
1/4 teaspoon red pepper flakes
1/2 teaspoon of ground cumin
1 (24 oz.) jar Prego Traditional Italian Sauce
8 cups chicken broth
1 (14 oz.) can crushed tomatoes
2 Tablespoons tomato paste
1 1/2 teaspoons granulated sugar
1 Tablespoon ea. dried basil, parsley and oregano
1 teaspoon ea. salt and pepper
10 uncooked lasagna noodles, broken into around 1-2 inch pieces
1/2 cup heavy cream
Cheese Garnish: Shredded mozzarella cheese, grated Parmesan cheese, and ricotta cheese
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and sauté. Drain any excess fat. Add Prego sauce, 6 cups of chicken broth, crushed tomatoes, tomato paste, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender. Stir in heavy cream and the 2 cups of chicken broth to reach desired consistency. Garnish individually in bowls with the three cheeses, enjoy!
Send your recipes to my email: This email address is being protected from spambots. You need JavaScript enabled to view it. — or Facebook message me. I’ll cook or bake your favorite recipe and send it on to Ropers Sports News to be printed.
