Beefy Lasagna Bowls

• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 tablespoon olive oil

½ cup chopped onion, any color

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and freshly ground black pepper

4 cups tomato sauce

3 to 4 cups beef broth, or chicken broth, or water

8 ounces lasagna noodles, broken into 2-inch pieces (about 8 to

9 full noodles)

4 cubed cooked beef patties from the Beef Patty

Melts (page 89), or ¾% pound ground beef, browned and drained

½ cup shredded mozzarella cheese, plus more for serving

2 tablespoons grated parmesan cheese, plus more for serving

Chopped fresh parsley or basil for serving

90 • 30-Minute Meal Prep

Directions

1. Heat the olive oil in a large stock pot or saucepan over medium-high heat. Add the onion, and cook for 3 to 5 minutes, until soft. Add the garlic, basil, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper, and stir to coat. Cook for 30 seconds, until the herbs are fragrant.

2. Add thetomato sauce and broth, and bring to a low boil. Add the noo- dles, and cook for 10 to 12 minutes, reducing the temperature as necessary to keep the liquid at a low boil (as the liquid reduces, the sauce gets more vigorous), stirring frequently. Reduce the heat to low, fold in the beef, mozzarella, and parmesan cheese, and simmer for 2 more minutes to heat through and melt the cheese.

3. Ladle the mixture into bowls, and top with a little more mozzarella and fresh parsley or basil. Serve with extra parmesan cheese on the side.