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  • 1 ¼ pounds ground chuck
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 4 cups chicken broth
  • 28 ounces crushed tomatoes
  • ⅓ cup pesto
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 6 ounces lasagna noodles, broken into pieces
  • ½ cup shredded parmesan cheese
  • 8 ounces Mozzarella pearls
  • fresh parsley for garnish

    1. Cook ground chuck in a dutch oven or large pan over medium - high heat. Breaking it up with a wooden spoon to brown on all sides.
    2. When ground beef is browned, add the onion and garlic and continue to cook, stirring often until onions are softened.
    3. Add the chicken broth, crushed tomatoes, pesto, basil, oregano, thyme, salt and pepper. Stir to combine.
    4. Add the lasagna pieces and bring to a boil. Stir often, cooking until pasta is tender.
    5. Remove from heat and stir in parmesan cheese and mozzarella pearls.
    6. Garnish with parsley and serve immediately.


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