1-First, in a large pot over medium-high heat, brown the 1/2 pound ground beef and 1/2 pound Italian sausage, seasoning with salt and pepper to taste. Once cooked, drain the grease and set the meat aside this step builds a flavorful base. It’s a great moment to involve kids in the kitchen, letting them help stir and watch the magic happen.

2-Next, heat 1 tablespoon olive oil in the same pot and sauté the 1 chopped yellow onion for about 5 minutes until it’s soft and fragrant. Add the 3 minced garlic cloves and cook for 1-2 minutes more, filling your kitchen with that irresistible aroma. This is where the flavors start to come alive, much like in my family’s favorite dinners that bring us together.

3-Then, stir in 2 tablespoons tomato paste, the marinara sauce, 1/4 teaspoon red pepper flakes, 2 tablespoons fresh parsley (or 2 teaspoons dried), 1/2 teaspoon dried oregano, 1 teaspoon dried basil, and 7 cups chicken or vegetable broth. Return the browned meat to the pot and bring everything to a boil. For a personal touch, I sometimes add a handful of extra veggies here, like the ones from our vegan-friendly lasagna variations, to boost nutrition.

4-Once boiling, add the 9 broken lasagna noodles and reduce the heat to medium-low. Cook until the noodles are tender, stirring occasionally to prevent sticking this usually takes about 10 minutes. If you’re using the 2 cups fresh spinach leaves, stir them in now for a pop of green goodness.

5-Finally, in a separate bowl, mix together 10 ounces ricotta cheese, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan. Serve the hot soup in bowls, topped with a dollop of this cheese mixture and some fresh basil. It’s that creamy finish that makes this dish feel extra special, perfect for sharing with friends or family on a cozy night.