# What You'll Need:
→ Lasagne Soup
01 - 1 pound ground beef or Italian sausage
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (28 ounces) crushed tomatoes
06 - 1 can (15 ounces) tomato sauce
07 - 4 cups low-sodium chicken broth or beef broth
08 - 2 tablespoons tomato paste
09 - 2 teaspoons Italian seasoning
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes
12 - 8 lasagna noodles, broken into pieces
13 - 1/2 cup heavy cream
14 - Salt and freshly ground black pepper, to taste
→ Cheesy Biscuit Melts
15 - 1 1/2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1/2 teaspoon baking soda
18 - 1/2 teaspoon salt
19 - 1/2 teaspoon garlic powder
20 - 1/2 cup cold unsalted butter, cubed
21 - 1 cup shredded mozzarella cheese
22 - 1/2 cup grated Parmesan cheese
23 - 3/4 cup buttermilk
→ For Serving
24 - 1/2 cup ricotta cheese
25 - Chopped fresh basil or parsley, optional
# Directions:
01 - Preheat oven to 425°F.
02 - In a large pot or Dutch oven over medium-high heat, cook ground beef or Italian sausage until browned, breaking up with a spoon. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper. Sauté for 4 to 5 minutes, until vegetables are softened.
04 - Stir in crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, dried basil, and crushed red pepper flakes. Bring mixture to a simmer.
05 - Add broken lasagna noodles. Simmer uncovered, stirring occasionally, until noodles are tender, about 15 minutes.
06 - Stir in heavy cream and season with salt and black pepper. Reduce heat and keep soup warm while preparing biscuit melts.
07 - In a large bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
08 - Cut cold cubed butter into the dry ingredients using a pastry cutter or fork until mixture resembles coarse crumbs.
09 - Fold in shredded mozzarella and grated Parmesan cheeses, then pour in buttermilk. Stir gently just until combined.
10 - Drop heaping spoonfuls of dough onto a parchment-lined baking sheet to form 6 to 8 biscuits.
11 - Bake for 12 to 15 minutes, or until golden brown. Remove from oven and let cool slightly.
12 - Ladle hot lasagne soup into individual bowls. Top each portion with a scoop of ricotta cheese and a warm cheesy biscuit melt. Garnish with chopped fresh basil or parsley if desired.
