Ingredients
- 2 teaspoons olive oil
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons tomato paste
- 4 1/3 cups low-sodium beef broth
- 1 jar marinara sauce (24 ounces)
- 1 can diced tomatoes (15 ounces) with juices
- 10 lasagna noodles broken into pieces
- 1 1/2 cups cottage cheese plus more for serving
- 2/3 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 cup fresh spinach chopped
- 2 tablespoons chopped fresh basil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onions and minced garlic, and sauté for about 3-4 minutes until softened.
- Add the ground beef to the pot. Break it up as it cooks, until it is no longer pink, about 5-6 minutes. Stir in the Italian seasoning, oregano, salt, pepper, and tomato paste, and cook for another minute.
- Pour in the beef broth, marinara sauce, and diced tomatoes. Bring to a boil, and then add the broken lasagna noodles. Cover and simmer for 12-15 minutes until the noodles are tender.
- Stir in the cottage cheese, shredded mozzarella, Parmesan cheese, and chopped spinach. Add more broth if needed and allow the spinach to wilt for about 2 minutes. Remove from heat, and garnish with chopped basil and a dollop of extra cottage cheese. Serve warm.
