# What You 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 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 (optional)
12 - 8 lasagna noodles, broken into pieces
13 - 1/2 cup heavy cream
14 - Salt and 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)
# How To Make It:
01 - Set oven to 425°F and allow it to preheat while preparing other components.
02 - In a large pot or Dutch oven, cook ground beef or sausage over medium-high heat, breaking it apart with a spoon until browned. Drain excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the pot. 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 red pepper flakes. Bring the mixture to a simmer.
05 - Add broken lasagna noodles to the soup. Simmer uncovered, stirring occasionally, until noodles are tender, about 15 minutes.
06 - Incorporate heavy cream and season with salt and black pepper to taste. Let the soup simmer gently over low heat while you prepare the biscuit melts.
07 - In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder.
08 - Add cold, cubed unsalted butter. Using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
09 - Gently fold in shredded mozzarella and grated Parmesan cheeses.
10 - Pour in buttermilk and stir just until combined, avoiding excess mixing.
11 - Drop heaping spoonfuls of dough onto a parchment-lined baking sheet, forming 6 to 8 biscuit melts.
12 - Transfer baking sheet to oven and bake for 12 to 15 minutes or until biscuits are golden brown. Allow to cool slightly before serving.
13 - Ladle hot lasagne soup into serving bowls. Top each portion with a scoop of ricotta cheese. Place a warm cheesy biscuit melt on top or alongside. Garnish with fresh basil or parsley if desired.
