Ingredients
Scale
- 1 pound cooked lasagna noodles
- 4 cups chicken or vegetable broth
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chopped spinach
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat and sauté garlic until fragrant.
- Add broth to the pot and bring to a simmer.
- Stir in ricotta, mozzarella, Parmesan, salt, and pepper until cheese melts and mixture is creamy.
- Add cooked noodles and chopped spinach, cook for another 5 minutes.
- Serve hot, garnished with extra Parmesan and fresh basil if desired.
Notes
- You can substitute spinach with kale or other greens for variation.
- For a gluten-free version, use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg