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Ingredients
- 1 Pound Italian Sausage
- 1 Yellow Onion, diced
- 4-5 Garlic Cloves, minced
- 1/4 to 1/2 Teaspoon Red Pepper Flakes
- 1 (24-Ounce) Jar Prego Traditional Italian Sauce
- 8 to 10 Cups Low Sodium Chicken Broth
- 1 (28-Ounce) Can Crushed Tomatoes
- 2 Tablespoons Tomato Paste
- 2 teaspoon Balsamic Vinegar
- 1-1/2 teaspoon Granulated Sugar
- 1 Tablespoon Dried Basil
- 1 teaspoon Dried Parsley
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Whole Bay Leaf
- 10 Uncooked Lasagna Noodles, broken into approximate 1 to 2-inch pieces
- 1/2 Cup Heavy Cream
Directions
- Heat a large Dutch oven/large soup pot over medium-high heat. Add sausage and onion and cook, stirring occasionally until sausage is browned
- Add garlic and red pepper flakes and saute for 30 seconds. Drain off any excess fat
- Add Prego Sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices, and lasagna noodles
- Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally (approximately 20-30 minutes)
- Discard bay leaf and stir in heavy cream and 2-4 cups of chicken broth to reach desired consistency. Garnish individual servings with the desired amount of cheeses
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