* I substituted TVP (texturized vegetable protein) for the ground beef. You can also use Boca meat crumbles to make it vegetarian friendly. * I also used vegetable broth instead of chicken broth
Author: Heather
Ingredients
1 lb ground chuck (Veg Options: TVP or Boca Crumbles)
1 onion, chopped
1 tablespoon minced garlic
1 (32 oz) box chicken broth (We used Veg. Broth)
1 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 tablespoon brown sugar
2 teaspoons Italian seasoning
½ teaspoon salt
2 cups broken lasagna noodles (1 inch pieces)
1 (5 oz) package shredded parmesan cheese
Instructions
In a large soup pot, combine ground chuck, onion and garlic; cook over med-high heat for 8=10 minutes or until beef is browned and crumbly. Drain Well.
**** If using vegetarian options I dribbled a little olive oil in the pan and browned the onion and garlic. ****
Stir in broth, tomatoes, tomato sauce, brown sugar and seasonings (this is where I added the vegetarian "meat"). Bring to a boil; reduce heat and simmer for 15 minutes. Add noodles and simmer until noodles are tender. Stir in cheese.
Recipe by OurKidsMom at https://www.ourkidsmom.com/soup-sunday-lasagna-cheese-soup-italian-herb-bread-for-the-bread-machine-recipe/