One pot Lasagna soup


1 pound beef (ground)

1 pound Italian dressing (Molly)

10 Christmas lasagna

1 onion (hachi)

24 ounce bowl of pasta sauce

4 teaspoons garlic (minced)

8 Stew Broth Foundation

2 quails in concentrated tomato soup

14 ounces of preserved tomatoes

1 cup of coffee with sugar

2 teaspoons of balsamic vinegar

2 teaspoons of basil


1 teaspoon of thyme

1 Laurel Fire

Salt and pepper to taste

*How to make 

Add ground beef, onion, and sausage to a large saucepan over medium-high heat and cook until golden brown. Drain all excess grace.

Put the skillet back on the kitchen, and stir in the garlic. Blow up the pendant 30 seconds.

Pour the sauce for pancakes, tomatoes, tomato paste, chicken stock, sugar, balsamic vinegar, basil, oregano, bay leaf, salt and pepper to taste.

Cover and continue to teach.

Cut the lasagna into pieces and put them in the pan.

Reduce heat to medium-low and cook until noodles are tender.

Garnier parmesan cheese, mozzarella or ricotta and server.

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