1 small piece of cut onion
3 pieces of garlic, chopped into small pieces.
1 pound. of minced meat, like chicken or Italian sausage
4 containers of chicken broth
two cups of thick cream
1 1/2 cups of tomato jam
Use eight noodles for the lasagna, but break them into smaller pieces.
one teaspoon of mixed Italian herbs
Add salt and pepper to your liking.
Grated Parmesan cheese, 1 cup
125 milliliters of shredded mozzarella
To decorate, use finely chopped basil or parsley.
Unneeded. You can add red pepper flakes to your liking.
How to Keep Up
Begin by preparing the meat.
Heat the olive oil in a big pot on medium heat.
Cook the ground chicken or Italian sausage in a pan, breaking it into small pieces with a spatula.
Remove excess fat from the pot if there is too much; you don’t want your soup to be oily.
Next, you need to cook the fragrant ingredients in a bit of oil in a frying pan.
Once the meat is cooked, put the crushed garlic and chopped onion in the pot.
After cooking for three to four minutes on medium heat, the onion should look clear and smell good. This method makes the soup smell and taste better.
Put the broth and sauces in Step 3.
Mix the tomato sauce, cream, and chicken broth together.
Add the salt, pepper, and Italian seasoning. If you feel like it needs more heat, try tasting it.
To blend the flavors, heat the mixture until it gently boils.
Step 4: Prepare the pasta.
Ensure that the cracked lasagna noodles are submerged in the liquid before putting them in the saucepan.