Serves: 8
Ingredients
2 tsp olive oil
1 pound(s) cooked 95% lean ground beef
4 cup(s) fat free chicken broth
2 cup(s) canned tomato sauce
2 cup(s) canned diced tomatoes
1/2 tsp table salt
1/4 tsp crushed red pepper flakes
4 oz whole wheat lasagna noodles
3 Tbsp grated Parmesan cheese
1/2 cup(s) shredded fat free mozzarella cheese
1 medium uncooked vidalia onion(s), chopped
3 clove(s) (medium) garlic clove(s), minced
1 item(s) (medium) uncooked bell pepper(s), chopped
1/2 cup(s) basil, fresh, chopped
Instructions
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the ground beef, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the meat is crumbled and browned, 8 -10 minutes. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 -12 minutes. **(if using. whole-wheat lasagna noodles they may take a little longer to cook)
From: food.com
