Easy one pot lasagna soup

Instructions

1. 1

   Preheat oven to 400°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, or until tender.

2. 2

   Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside.

3. 3

   In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another minute. Add the ground beef and Italian sausage, breaking it up with a spoon, and cook until browned. Stir in the Italian seasoning and tomato sauce (or paste).

4. 4

   Pour in the creamy squash-pepper sauce and the beef broth. Stir well, then add the broken lasagna sheets. Simmer until the pasta is al dente, about 10–15 minutes.

5. 5

   Stir in the baby spinach until just wilted. Add mozzarella and parmesan, stirring until melty and combined.

6. 6

   Ladle into bowls and top with extra parmesan and a dollop of ricotta, if you like it extra cheesy.