Ingredients

• 1 onion, chopped

  2 peppers, chopped

  6 cloves of garlic, chopped or 2 tablespoons of squeeze garlic

  250g of beef or chicken mince

  1 tablespoon of tomato puree

  1 tin of chopped tomatoes

  100ml of single cream

  Handful of parmesan cheese and more for topping

  8 lasagne sheets, soaked for 5 mins and cut into strips

  2 tablespoons of extra virgin olive oil

  1 tablespoon of dried basil

  1 tablespoon of dried thyme

  1 tablespoon of dried oregano

  1/2 teaspoon of chilli flakes (optional)

  800ml of chicken stock

Method

1. Add the mince you are using and season with salt and pepper. Cook until browned all over. Add the tomato paste, basil, oregano and thyme. Chilli flakes are optional and if using can be added at this point. Add the tin of chopped tomatoes and the jug of stock. Cook for 15 minutes on low.
2. Meanwhile, put 8 lasagne sheets in a pan of boiling water and cook for 5 minutes. Remove them from the water and cut them up lengthways into long pieces. You should get 4 slices from every sheet.
3. Put the slices into the lasagne soup to finish cooking. They will need another 15 minutes cooking on low.
4. Before serving stir in the cream and a big handful of parmesan cheese and cook for another minute or two to warm through. Serve in large bowls with garlic bread and sprinkle parmesan cheese and chilli flakes on top.
5. In a large pot or pan, heat up some oil and add the chopped onion and peppers and cook until soft. Stir in the garlic and cook for 1 minute.