Lasagna Soup

Ingredients

Ragù Soup :500 g ground meat (I used beef mince)1 tbsp olive oil2 cups onion (finely diced)5 cloves garlic (minced)1 cup bell peppers (cut into bite sized pieces)1 cup carrot (cut into bite sized pieces)1 cup mushroom (cut into bite sized pieces)1/2 tsp dried oregano1/2 tsp dried basil2 cups tomatoes (diced)2 tbsp tomato paste4 cups beef stock or water1 tbsp Worcestershire sauce1 tsp salt1/2 tsp ground black pepper1/4 tsp cayenne or paprika (optional)

Steps

Heat a large pot on medium high, add ground meat & cook until browned.Add onion & garlic, cook until onion turns translucent.Add peppers, carrot & mushroom, cook for 2 mins.Add dried oregano & basil, stir for 1 min.Add the rest of the ingredients for the soup, bring to a boil & simmer for 15 mins.Taste to adjust seasoning & continue cooking until soup reaches desired consistency.

Bechamel Sauce

1 tbsp butter1 tbsp AP flour1 cup milk1/4 tsp salt1/8 tsp ground black pepper1/8 tsp ground nutmeg

Steps

Melt butter in a small pot on medium heat.Add flour, whisk & cook till it turns light brown.Add the rest of the ingredients, whisk continuously, taste & adjust consistency of sauce accordingly.

To Assemble Soup

scoop some cooked paste to base of serving plate/bowl, drizzle 1 tbsp bechamel sauce, followed by some soup, more pasta plus a generous drizzle of becahmel sauce.Garnish with freshly grated cheese of choice, dried herbs & chill flakes (optional)