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Lasagna Stew tastes like lasagna, but easier to make

Soup

2+ pounds ground beef.
1-67 ounce Prego Italian Sauce any flavor.
   We enjoy the fresh mushroom flavor.
1-6 ounce jar of sliced mushrooms including 
  the liquid it’s in.
1-14.5 ounce can of small diced tomatoes. 
1-32 ounce box of unsalted chicken broth.
1-tablespoon Italian seasoning. 
  Taste first! You might not require as much.
10 Lasagna pasta noodles broken to size.

Toppings:

Use some or all, your choice!
I set these out and let the Grands add what they like.

Grated Parmesan Cheese
Grated any flavor cheese that your 
  family is partial to.
Chopped fresh parsley
Chopped fresh spinach
Gold fish crackers

Directions:

In a large stock pot brown your ground beef until crispy and cooked through. Drain fat, add the container of Prego Italian Sauce adding the box of chicken stock in the empty Prego container to swish around to get the last bit that always wants to be left behind, pouring it all into the pot.

Next, the full jar of mushrooms goes in along with the can of diced tomatoes. When heated through, add the broken lasagna noodles cooking until tender.

If preparing the dish ahead of time, wait and add the pasta when you’re heating it up to serve. Many sauces taste better the next day.

Not sure of the science behind it, but it’s what Grandma always said.

Dish up with adding the toppings of choice. Enjoy!

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