# Components:
→ Meat & Protein
01 - 14 oz ground beef or Italian sausage
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 medium zucchini, diced
→ Tomato Base
07 - 14 oz can diced tomatoes
08 - 2 tbsp tomato paste
09 - 3 cups low-sodium beef or vegetable broth
→ Seasonings
10 - 1 tsp dried oregano
11 - 1 tsp dried basil
12 - 1/2 tsp chili flakes (optional)
13 - Salt and pepper, to taste
→ Dairy
14 - 2/3 cup ricotta cheese
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
→ Pasta
17 - 6 sheets lasagne pasta, broken into bite-sized pieces
→ Nacho Boats
18 - 18 large corn tortilla scoop chips
→ Garnish
19 - Fresh basil or parsley, chopped
# Method steps:
01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes.
02 - Incorporate minced garlic, diced red bell pepper, and zucchini. Sauté for 5 minutes, stirring occasionally, until vegetables are softened.
03 - Add ground beef (or Italian sausage) to the pan. Cook, breaking up meat with a wooden spoon, until fully browned and cooked through, about 6 minutes.
04 - Stir in tomato paste, diced tomatoes, oregano, basil, and chili flakes if desired. Season generously with salt and pepper.
05 - Pour in broth and bring mixture to a simmer. Add broken lasagne pasta and cook for 10–12 minutes, stirring periodically, until pasta is just al dente. Add additional broth if mixture thickens excessively.
06 - Stir ricotta and half of the shredded mozzarella into the soup mixture. Continue cooking for 2 minutes to melt cheese and blend flavors. Adjust seasoning to taste.
07 - Preheat oven to 400°F. Arrange corn tortilla scoop chips on a baking tray.
08 - Fill each tortilla boat generously with lasagne soup mixture. Sprinkle remaining mozzarella and Parmesan cheeses over each boat.
09 - Bake in preheated oven for 5–7 minutes, or until cheese is thoroughly melted and bubbling.
10 - Remove tray from oven. Finish each nacho boat with chopped fresh basil or parsley. Serve immediately.
