Ingredients (4 servings):
- 2–3 tbsp olive oil
- 1 medium onion, finely chopped
- 3–4 garlic cloves, crushed
- 1 tbsp crushed chili flakes
- 1 bottle (700 g) passata
- 1 can (400 g) diced tomatoes
- 8 cups (2 liters) water
- 1/2 tsp sugar
- 1 tbsp dried basil
- 1 tbsp dried parsley
- 1 bay leaf
- 1/2 tsp ground black pepper
- 1 tsp salt
- 14–16 lasagna sheets
- 1 container (250 ml) cooking cream, 10% fat
- 4–5 tbsp ricotta cheese
- About 100 g shredded mozzarella
- 2–3 tbsp chopped parsley
Instructions:
- Heat the olive oil in a large, deep pot. Add the onion and sauté for 8–10 minutes, until translucent and soft. Add the crushed garlic and chili flakes, and sauté for 1 more minute.
- Add the passata, diced tomatoes, water, sugar and all the spices. Cook for 8–10 minutes over medium heat, until the soup comes to a boil.
- Add the lasagna sheets (you can break them in half) and cook for 10–12 minutes, until softened.
- Add the cream and cook for 5 more minutes.
- Divide into serving bowls. Add a heaping tablespoon of ricotta to each bowl, sprinkle with mozzarella and a bit of parsley. Serve.
Storage: Up to 3 days in the refrigerator. Reheat on the stovetop or in the microwave.