ONE POT Lasagna Soup Meal Prep

Ingredients

• 1 lb Lean Ground Beef (93% lean, trimmed of excess fat)
• 1 medium Onion (Diced)
• 3 cloves Garlic (Minced)
• 1 tbsp Olive Oil (For browning)
• 1 tsp Salt (Kosher or table salt)
• ½ tsp Black Pepper (Freshly ground)
• 1 tsp Italian Seasoning
• ½ tsp Dried Oregano
• 1 cup Cottage Cheese (Blended until smooth for extra protein)
• 28 oz Crushed Tomatoes (Canned, no‑salt added)
• 4 cups Bone Broth (Beef or chicken, low‑sodium)
• 2 cups Lasagna Noodles (Broken into bite‑size pieces)
• ¼ cup Fresh Basil (Chopped)
• ½ cup Ricotta Cheese (Full‑fat, for creaminess)
• ¼ cup Parmesan Cheese (Finely grated)

Instructions

1. Prep Ingredients

   Dice the onion, mince the garlic, and blend the cottage cheese in a blender until completely smooth.

   Time: PT5M

2. Brown Meat and Aromatics

   Heat the large pot over medium‑high heat, add olive oil, then add the ground beef. Cook, breaking it up, until browned, about 4‑5 minutes. Add the diced onion and minced garlic, season with salt, pepper, Italian seasoning, and oregano. Cook until the onion is translucent.

   Time: PT5M

   Temperature: Medium‑high

3. Incorporate Cottage Cheese

   Stir the blended cottage cheese into the browned meat mixture, mixing well to combine.

   Time: PT2M

   Temperature: Medium

4. Add Tomatoes and Bone Broth

   Pour in the crushed tomatoes and bone broth. Increase heat to bring the soup to a rolling boil.

   Time: PT5M

   Temperature: High

5. Cook Lasagna Noodles

   Break the lasagna noodles into bite‑size pieces and add them to the boiling soup. Reduce heat to a gentle simmer and cook until the noodles are al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: Medium

6. Finish with Fresh Herbs and Cheese

   Turn off the heat. Stir in the chopped fresh basil, ricotta cheese, and grated Parmesan. Adjust seasoning with additional salt or pepper if desired.

   Time: PT2M

7. Portion and Store

   Ladle the soup into six airtight containers, allow to cool to room temperature for 15 minutes, then seal and refrigerate.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

50 g

Carbohydrates

35 g

Fat

18 g

Fiber

4 g