Kathleen put this together one night. It was quit tasty.
1 pound lean ground beef (or half Italian sausage)
1 yellow onion, diced
4-5 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 (24 oz.) jar Prego Traditional Italian Sauce
8-10 cups low sodium chicken broth, divided
1 (14 oz.) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons balsamic vinegar
1 1/2 teaspoons granulated sugar
1 tablespoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon pepper
10 uncooked lasagna noodles, broken into approx. 1/2 inch pieces
1/2 cup heavy cream (optional)**
-shredded mozzarella cheese
-freshly finely grated Parmesan cheese
Heat large Dutch oven over medium high heat. Add beef and onion and cook, stirring occasionally until
beef is browned. Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat.
Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices
and lasagna noodles. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring
occasionally (approximately 20-30 minutes).
Discard bay leaf and stir in heavy cream (optional) and 24 cups chicken broth to reach desired
consistency. Garnish individual servings with desired amount of cheeses.
*I love lasagna noodles in this recipe they are slurpilicious! You can also replace the noodles with 2 1/2 cups
uncooked small shells if desired and simmer for less time.