Hunk of Meat Monday: Lasagna Soup

An Italian Feast.

Lasagna is one of my all time favorite dishes so when I found this recipe on Pinterest I couldn't pass it up. So I pinned it and made it this last weekend. I actually just finished eating a bowl now, while hunker'ing down to watch the undefeated Green Bay Packers take on Minnesota in Lambeau Field. GOOO PACKERS!! Oh anyway, it's soo good I just have to share. Enjoy the step by step pictures I captured along the way.

First off.... Cut up 1 green pepper, 1 onion, 1/2 cup fresh basil,
and oh a few handfuls of  mushrooms (recipe doesn't call for them but I'm a mushroom-in-
my-lasagna-kinda-person so didn't want to leave them out:)

Add your veggies from above to a stock pot on medium heat with
Italian sausage. Cover the lid and let this cook down a bit, say oh
15 minutes (take your time with this recipe, do not rush, food is better when it
merrys!)

While your ingredients are cooking get out these items from your pantry.
Drain the petite tomatoes, and you'll need 1/4 teaspoon of the crushed red pepper.

Have you head "Every great cook uses alittle wine?" This is a side  note picture...
Laughing Cow cheese and California wine makes an excellent
Sunday evening supper! Anyways, back to business......

Add in  your remaining ingredients, close the cover and let it be merry for about 20 minutes (bring to a boil). In the meantime, you'll need 6 lasagna noodles(broken into several bit-sized pieces), 1/2 cup mozzarella and 3 tablespoons of Parmesan cheese. After the 20 minutes is up, add in the noodles and cook until they are soft. Reduce heat to low, and let sit on stove for 10 minutes. Turn off heat and add in mozzarella cheese and Parmesan cheese.

Trust me on this one. You'll love it!! I even did a Pinterest find of freezing the soup in muffin tins so I have single sized serves for a quick and easy week night meal.

Let me know what you think! GO PACKERS

N.Starr