This was a super simple meal I made a few weeks ago, on one of the last Sundays in our house, to use up ingredients I had in the house. I got it from the back of the (half-empty) box of lasagna noodles in the pantry. I used the first of the box to make this Lasagna Soup. I wasn't expecting this to be that good, but I really did like it!! The kids just thought it was ok, but at least the adults were appreciative. This is so easy, you can make it in a kitchenette, if you have the right skillet! (I used my cast-iron 12 inch; it's packed now.)
adapted from Mueller's Pasta
1 lb lean ground beef
1 small onion, chopped
1 cup water
1 jar (24 oz) pasta sauce
1 cup ricotta cheese or cottage cheese
1 cup shredded Italian blend cheese or mozzarella
1. Cook ground beef and onion in a large skillet over medium-high heat, stirring frequently, until meat is cooked and no longer pink. Drain, if needed.
2. Add water, pasta sauce and uncooked lasagna pieces. Cover and bring to a simmer. Maintain a simmer over medium-low heat for 15 to 20 minutes, stirring every 5 minutes.
3. Dollop ricotta or cottage cheese by spoonfuls over pasta mixture. Sprinkle shredded cheese over all. Remove from heat; cover and allow to stand 3 minutes or until cheese is melted.
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