with Mushrooms, Spinach and Cheese
Inspired by the viral lasagne soup, our version uses classic beef mince, a rich tomato sauce and Italian style cheese. An easy recipe to cosy up with that also takes less than 15 minutes to make.
Allergens
Utensils
Tags
Red Chilli
1 unit(s)
British Beef Mince
240 grams
Sliced Mushrooms
180 grams
Mixed Herbs
1 sachet(s)
Lasagne Sheets
1 pack(s)
Tomato Passata
1 carton(s)
Red Wine Stock Paste
28 grams
Baby Spinach
40 grams
Grated Hard Italian Style Cheese
40 grams
Sugar
1 tsp
Water for the Soup
300 milliliter(s)
- Boil a full kettle. Halve the chilli lengthways, deseed, then finely chop.
- Heat a drizzle of oil in a saucepan on high heat.
- Once hot, fry the beef mince and mushrooms, 5-6 mins. Break up the mince as it cooks, then drain the fat. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Stir in the mixed herbs and chilli (add less if you'd prefer things milder), 1 min.
- Meanwhile, break each lasagne sheet into roughly 5-6 pieces.
- Pour the boiled water into a medium saucepan with ½ tsp salt on high heat.
- Boil the lasagne sheets, 12 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil.
- While the pasta is cooking, add the passata, red wine stock paste, sugar and water (see pantry for both) to the beef mince.
- Simmer, 3-4 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the cooked pasta and half the cheese.
- Share your lasagne soup between bowls.
- Sprinkle over the remaining cheese.
2358
kJ
Energy (kJ)
564
kcal
Energy (kcal)
20.7
g
Fat
10.3
g
of which saturates
52.5
g
Carbohydrate
12.6
g
of which sugars
4.4
g
Dietary Fibre
40.8
g
Protein
2.89
g
Salt
