Instructions

• Add ground beef to a large skillet and sauté until browned, making sure to break apart into small chunks.
• Add onion and continue to cook until softened, about 5 minutes. Once cooked through, remove from the skillet with a slotted spoon and set aside.
• Add the mushrooms to the same skillet, using the beef fat to sauté. When caramelized, add the garlic and continue to cook until fragrant. About 1 minute.
• Pour in the crushed tomatoes, tomato sauce, chicken stock, and dried herbs. Bring to a boil and reduce heat to a simmer for 10 - 15 minutes.
• Meanwhile, break apart the lasagna noodles into bite sized pieces. Bring a large pot to a rolling boil, add a hefty dose of salt, and cook accordingly to packaged directions for al dente. Do not overcook, as they will finish cooking in the soup.
• While the noodles cook, mix together the ricotta, Colby Jack cheese, and grated parmesan. Set aside in the refrigerator until you’re ready to serve.
• Add the al dente noodles to the soup pot and turn off the heat. Serve immediately with the ricotta mixture, fresh basil, additional grated parmesan, and red pepper flakes. Dollop the ricotta mixture in the middle and enjoy!