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
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
Chilli Flakes
1 sachet(s)
Sugar
1 tsp
Water for the Soup
300 milliliter(s)
- Boil a full kettle.
- 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, 1 min.
- Meanwhile, break each lasagne sheets 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 for 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 and chilli flakes.
2347
kJ
Energy (kJ)
561
kcal
Energy (kcal)
20.7
g
Fat
10.3
g
of which saturates
52.1
g
Carbohydrate
12.2
g
of which sugars
4.2
g
Dietary Fibre
40.6
g
Protein
2.89
g
Salt
