Everyone loves lasagna. This is a new and popular lasagna variation that is served in bowls as a thick soup. The soup is served with a dollop of yogurt.

Orange zest adds an intriguing, sweet flavor to the soup. It is made by scraping or cutting the outer skin of an unwaxed orange. Be sure not to include the white pith just under the skin.

Helpful Hints:

Pecan halves or other nuts can be used instead of walnuts in the salad.

Lasagna Soup

Yield 2 servings. Recipe by Linda Gassenheimer

1 tablespoon canola oil

1 cup diced onion

1/2 cup shredded carrots

3 garlic cloves, crushed

1/2 pound 95 percent lean ground beef

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups no-salt-added chicken broth

1 cup canned, reduced-sodium diced tomatoes with the liquid*

Zest from 1

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