Lasagne soup

Lasagne, without the faff of layering it up.
A quick lil high protein tea, which could be veggie or vegan too.

Recipe, serves 4-6;

1 onion
2 garlic cloves, crushed
350g minced meat
400g chopped tomatoes
1 tbsp balsamic
1 tbsp vinegar
1 tbsp tomato puree
Salt and pepper
1/2 tsp dried oregano
500ml water
200ml cream
10 lasagne sheets

TO TOP
Cream
Olive oil

Optional: parmesan

Method

1. Chop your onion, then add to your casserole dish/ saucepan with 2 tbsp oil & your crushed garlic cloves.

2. Leave on medium - low heat, until your onion starts to go translucent.

3. Once your onions are slightly browned, add your minced meat, and cook until browned - you can cover the pan with a lid to speed this process up.

4. Once your meat has browned, add your chopped tomatoes, your balsamic, vinegar and oregano. Season to taste.

5. Add your water, then add your cream and mix well.

6. Leave to simmer with the lid on the pan, on medium heat, for around 10 minutes.

7. Stir, then leave with the lid off for another 10-15 minutes, until it has reduced slightly.

8. Add a splash more water, then break your lasagne sheets in in random pieces.

9. Mix the sheets through well, then place the lid over the pan & let the pasta cook for 8-10 minutes.

10. Once the pasta is cooked, serve up into bowls, top with some cream & olive oil, and some fresh parsley.

11. Store in the fridge in an airtight container for 3-4 days - heat up properly before serving again, and only reheat once.

Notes + Variations:

Literally use any pasta shape you want. The funner the better.