Ingredients
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Calculated for:servings
Ingredients
- 4 onion
- 4 cup frozen carrots
- 4 24 ounce can spaghetti sauce (I used meat flavored)
- 28 cups broth (I used ham)
- Salt to taste
- Pepper to taste
- 4 tsp Onion powder 1 tsp or to taste
- 4 tsp Garlic powder 1 tsp or to taste
- 4 package broken lasagna noodles about 8 to 10 noodles
- Cottage cheese to serve
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Combine the crème fraîche, mustard, and lemon juice, then set the mixture aside. In a large pot of salted water, bring to a boil. When boiling, add the broccoli and cook for 3 mins, before adding the gnocchi. Cook the gnocchi until they start floating to the top, which will take just 1 min, so watch them closely, then drain.Step 2
Warm the oil in a spacious non-stick frying pan. When the oil is hot, add the gnocchi, broccoli, and frozen peas. Sauté in the heated oil for 1 min, then incorporate the crème fraîche mixture. Adjust the seasoning to your liking. Once heated through, transfer to bowls and garnish with lemon zest and pine nuts.
Recipe Story
LASAGNA SOUP
1 onion
1 cup frozen carrots
1 24 ounce can spaghetti sauce (I used meat flavored)
7 cups broth (I used ham)
Salt to taste
Pepper to taste
Onion powder 1 tsp or to taste
Garlic powder 1 tsp or to taste
1 package broken lasagna noodles about 8 to 10 noodles
Cottage cheese to serve
In a pot place chopped onions and carrots and all the seasonings. Add in broth and can of pasta sauce. Bring to a boil. Add pasta and cook until tender. Dish up and add a dollop of cottage cheese.
