Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
1 pound ground beef or ground turkey
2 Italian sausage links, casing removed
14.5 oz can crushed tomatoes
14.5 oz can diced tomatoes
4 cups chicken or vegetable broth (more as needed)
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1/2 teaspoon fine sea salt (adjust to taste)
1/4 teaspoon black pepper
1 tablespoon fresh basil, chopped
8 ounces gluten-free lasagna noodles, broken into pieces
2 cups fresh spinach (optional)
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add onion and sauté 2–3 minutes. Add garlic and cook until fragrant.
- Add ground meat and sausage. Cook until fully browned. Drain excess fat if needed.
- Stir in crushed tomatoes, diced tomatoes, broth, seasonings, and basil. Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and simmer 15–20 minutes until tender. Add more broth if necessary.
- Stir in spinach and cook until wilted.
- Serve hot with desired toppings.
Notes
- Add extra broth when reheating, as pasta absorbs liquid.
- For freezing, omit noodles and add freshly cooked pasta when serving.
- Adjust salt and seasoning after reheating if adding more broth.
- Store in refrigerator for 3–5 days.
- Prep Time: 5 min
- Cook Time: 25 min