# Components:
→ Meat & Protein
01 - 14 oz ground beef or Italian sausage
02 - 1 tablespoon olive oil
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced
→ Tomato Base
07 - 14 oz diced tomatoes, canned
08 - 2 tablespoons tomato paste
09 - 3 cups low-sodium beef or vegetable broth
→ Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried basil
12 - 1/2 teaspoon chili flakes (optional)
13 - Salt and pepper, to taste
→ Dairy
14 - 5 oz ricotta cheese
15 - 3.5 oz shredded mozzarella cheese
16 - 1.75 oz grated Parmesan cheese
→ Pasta
17 - 6 sheets lasagne pasta, broken into bite-sized pieces
→ Nacho Boats
18 - 18 large corn tortilla scoop chips
→ Garnish
19 - Fresh basil or parsley, chopped
# Directions:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until translucent, about 3 minutes.
02 - Add minced garlic, diced red bell pepper, and zucchini. Sauté for 5 minutes until vegetables begin to soften.
03 - Add ground beef or Italian sausage. Cook, breaking up pieces with a wooden spoon, until meat is browned and cooked through, about 6 minutes.
04 - Stir in tomato paste, canned diced tomatoes, dried oregano, dried basil, and chili flakes. Season with salt and pepper.
05 - Pour in beef or vegetable broth and bring mixture to a gentle simmer.
06 - Add broken lasagne pasta pieces to saucepan. Simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente. If too thick, add extra broth as needed.
07 - Stir in ricotta cheese and half the shredded mozzarella. Cook for 2 minutes until melted and fully incorporated. Adjust seasoning as desired.
08 - Preheat oven to 400°F (200°C). Arrange corn tortilla scoop chips on a baking tray.
09 - Fill each tortilla chip with a generous spoonful of lasagne soup mixture. Sprinkle with remaining mozzarella and grated Parmesan.
10 - Bake for 5 to 7 minutes until cheeses are melted and bubbly.
11 - Top with chopped fresh basil or parsley and serve immediately.
