Recipe: Lasagna Soup (2)

Lasagna Soup (2)
rec.food.cooking/Chefkat

LASAGNA SOUP

3 large cans peeled tomatoes
4 cans tomato paste
2 medium-sized onions
2 lb. hamburger
2 (1 lb.) boxes lasagna noodles
salt and pepper to taste
5 small cans tomato sauce
3 green peppers
3 small cans mushrooms
4 cloves garlic
3 lb. cottage cheese
3 Tbsp. oregano

Put all ingredients except cottage cheese and noodles into very large pot. Add 3 or 4 cans of water (use large tomato cans to measure). Cook over medium heat until meat and vegetables are cooked. One hour prior to serving, add cottage cheese and lasagna noodles (pre-cook noodles for half of cooking time) and 1 can water. Makes a very large batch.

CHEESY LASAGNA SOUP

1 lb. ground beef
1 medium onion, sliced
2 green peppers, chopped
2 cloves garlic, chopped
4 cups water
2 cans diced tomatoes in olive oil, garlic and spices
1 can tomato paste
2 cups uncooked mini lasagna noodles (pasta)
1 1/2 tsp. Italian seasonings
1 1/2 cups Italian style croutons
1 1/2 cups shredded mozzarella

Cook beef, onion, bell peppers and garlic in large pot over medium heat, stirring occasionally, until beef is brown and onion is tender. Drain. Stir in water, tomatoes and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat until boiling. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally until pasta is tender. Pour soup into bowls and top with croutons and cheese. Microwave till cheese is melted.