1 lb Ground beef or turkey
1 medium Onion, chopped
3 cloves Garlic, minced
28 oz can Crushed tomatoes
4 cups Chicken or vegetable broth
8 oz Lasagna noodles
1 tbsp Italian seasoning
2 cups Spinach or kale
1 cup Ricotta cheese
1 cup Shredded mozzarella
Salt and pepper to taste
In a large pot over medium heat, add your choice of ground meat. Cook until it’s browned, breaking it apart with a spoon—about 5-7 minutes. Drain excess fat if necessary.
Stir in the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is translucent and fragrant.
Pour in the crushed tomatoes and broth. Stir to combine, adding the Italian seasoning. Bring the mixture to a boil.
Once boiling, add the lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is tender, stirring occasionally.
Stir in the spinach or kale and cook for an additional 2-3 minutes until wilted.
Remove the pot from heat. Stir in the ricotta cheese until melted and creamy. Top with shredded mozzarella cheese and let sit for a few minutes until it’s gooey.
Ladle into bowls and enjoy hot, possibly garnished with extra cheese or fresh herbs.
