Ingredients: 454 grams lean ground beef or half Italian sausage 1 yellow onion, diced 4-5 garlic cloves, minced 1-2 grams red pepper flakes 1 jar Prego Traditional Italian Sauce 1.8 liters low sodium chicken broth, divided 1 can can crushed tomatoes 28 grams tomato paste 10 mL balsamic vinegar 3 grams granulated sugar 14 grams dried basil 5 grams EACH dried parsley, dried oregano, salt 2 grams pepper 1 whole bay leaf 10 uncooked lasagna noodles broken into pieces 113 grams heavy cream,optional** Cheese Garnish shredded mozzarella cheese freshly finely grated Parmesan cheese ricotta cheese Directions Heat large Dutch oven/large soup pot over medium high heat. Add beef and onion and cook, stirring occasionally until beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat. Add Prego Sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes). Discard bay leaf and stir in heavy cream (optional) and 2-4 cups chicken broth to reach desired consistency. Garnish individual servings with desired amount of cheeses.
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