Description
All the great flavors of a baked lasagna but with an amazing bone broth.
Ingredients
Scale
- 1 lb. ground beef
- 1/3 cup gluten free panko bread crumbs
- 1/2 teaspoon garlic powder
- 1 teaspoon + 1 heaping tablespoon Italian seasoning, divided
- 1/2 teaspoon each, sea salt and pepper, plus more for seasoning soup
- 2 tablespoons coconut milk (or milk of your choice)
- 2 tablespoons olive oil
- 1/2 yellow onion, small diced
- 1 medium carrot, small diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 14. oz. can tomato sauce
- 2 quarts chicken bone broth or stock
- 1/2 cup ricotta cheese
- 1 cup pearl size mozzarella cheese
- 1–2 tablespoons fresh oregano leaves
- 1 package gluten free lasagna noodles (I used this brand)
Instructions
- Preheat your oven to 400F.
- Mix together the ground beef, panko, garlic powder, 1 teaspoon Italian seasoning, salt, pepper and coconut milk in a mixing bowl. Using a wooden spoon or your hand, mix together until fully incorporated.
- Using a small cookie scoop, scoop about 1 teaspoon of the meat mixture into a bowl and place on a baking sheet tray. Repeat until all the meat is formed into meatballs. Let sit until the oven is preheat.
- Meanwhile, saute the olive oil, onion and carrots in a large saucepot over medium heat for 2-3 minutes. Add in the garlic, bay leaf, 1 heaping tablespoon Italian seasoning and a large pinch of each salt and pepper. Saute for 1 more minutes.
- Pour in the tomato sauce and chicken bone broth. Bring up to a slow simmer and cook for 8 minutes uncovered.
- While the soup cooks, bake the meatballs for 6-8 minutes or until they are cooked through. Remove from the oven and let cool slightly.
- Meanwhile, boil a large pot of salted water. Add the gluten free lasagna noodles to the boiling water and cook for 4-6 minutes. Remove the noodles and cut them into thin strips. Add them back into the water for 2 more minutes or until they are al dente. (try not to over cook them).
- To serve the soup, layer in some noodles and meatballs into bowls. Ladle the broth on top. Place a few pieces of mozzarella and a spoonful of ricotta to each bowl. Sprinkle with fresh oregano.
Notes
Keep the soup broth and the gluten free noodles seperate. The noodles tend to break down if over cooked. I like to add them individually to the serving bowls.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove-top
- Cuisine: dinner