Beefy Lasagna Bowls
Hearty lasagna noodles, cooked in a zesty meat sauce with tomatoes, onion, garlic, and herbs and served in bowls like stew. And since the noodles cook directly in the sauce – not a pot of water – they’re incredibly flavorful, from the first tender bite to the last.
This a great way to use up those broken pieces of lasagna noodles that didn’t make it into your lasagna! That said, you can use any pasta shape you want.
For the sauce, we use tomato sauce kicked up with onion, garlic, oregano, and basil. If you prefer, you can use 4 cups of your favorite store-bought marinara sauce instead. When using store-bought marinara sauce, if desired, you can leave out the oregano, basil, salt, and pepper. Since different brands vary, check the dish for seasoning (salt and pepper) before serving.
Adding fresh herbs before serving not only makes for a colorful presentation, but it also adds great flavor. In this recipe, adding fresh parsley or basil at the finish line adds vibrant color and unrivaled freshness.
Beefy Lasagna Bowls
Ingredients
- 1 pound lean ground beef
- 1/2 cup chopped onion, any color
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper
- 4 cups tomato sauce
- 3-4 cups beef broth, or chicken broth, or water
- 8 ounces lasagna noodles, broken into 2-inch pieces (about 8 to 9 full noodles)
- 1/2 cup shredded mozzarella cheese, plus more for serving
- 2 tablespoons grated parmesan cheese, plus more for serving
- Chopped fresh parsley or basil for serving
Equipment
Instructions
- Brown the beef in a large saucepan over medium-high heat, breaking up the meat as it cooks.
- Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic, oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 30 seconds, until the herbs are fragrant.
- Add the tomato sauce and broth and bring to a low boil. Add the noodles 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 mozzarella, and parmesan cheese and simmer for 2 more minutes to heat through and melt the cheese.
- 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.