Lasagne Soup

Whether it’s rain, cold or wind, this lasagne soup will comfort and warm you up!

Recipe and images by Mariza @lifeinthesouth.co

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 4-6 people

Ingredients :
900 g beef mince 
150 g onion (1 medium onion)
15 g garlic (5 cloves)
1 g dried thyme (1 tsp)
0.5 g dried oregano (½ tsp)
0.5 g dried rosemary (½ tsp)
1 bay leaf
820 g canned diced tomatoes (29 oz ≈ 820 g)
425 g tomato sauce
720 ml broth (3 cups ≈ 240 ml per cup) - TIP use boiling water! 
225 g uncooked lasagne noodles 
180 g ricotta cheese (¾ cup ≈ 240 ml × 0.75 ≈ 180 g)
25 g grated parmesan cheese (¼ cup ≈ 25 g)
10 g chopped fresh parsley (3 tbsp ≈ 10 g)
5 g salt (1 tsp ≈ 5 g)
As desired: shredded mozzarella cheese
As desired: fresh basil leaves

Method:
Using the display panel select the SAUTÉ function and adjust to MORE . Add oil to heat in the inner pot, then add beef mince, onions and garlic.
Brown the meat until no pink remains, using a wooden spoon to break up the meat into small pieces. Drain and discard liquids.
Add thyme, oregano, rosemary, bay leaf, undrained tomatoes, tomato sauce and warmed broth and stir.
Add pre cooked lasagne sheets - break them in half - but DO NOT stir, rather ensure all pasta is submerged.
Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
Using the display panel select PRESSURE COOK function and set to 5 mins on High.

(If using uncooked lasagna noodles, check the cook time on the package and divide it by two and round up to the next whole minute to get to the correct cooking time. )

When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
Meanwhile, in a small bowl, mix Cheese Mixture ingredients.
Ladle soup into serving bowl, top with 1 - 2 tbsp of shredded mozzarella and a dollop of the cheese mixture. Garnish with basil ribbons.

Tip - use boiling water for the stock to help speed up pre cooking time!