This is a soup that takes about 1 hour 15 min to prep and cook, but its worth every bit of effort. It is a hearty soup that leaves you craving for more. It taste like an authentic classic lasagna with a datil twist. The homemade tomato sauce is mouth watering with hints of onion, mushroom, and garlic. You will be remaking this one a lot! Feeds 5-6

28oz can peeled San Marzano tomatoes

1/4 cup Olive oil

6 Cloves garlic

2 medium onion

6 Leaves fresh basil

1/2 cup Dat’l Hook Ya green label (1 cup if you want more heat and spice)

8oz sliced baby Bella mushrooms

2 cups Beef broth

2 cups Chicken Broth

28oz crushed Tomatoes

14.5oz Fire roasted diced tomatoes

8 oven ready Lasagna noodles

1 pound lean ground Beef (we prefer ground bison)

3 links fresh Italian sausage

Fresh Black pepper

1 tbsp Italian seasoning

1 tbsp Oregano

1 tbsp Dat’l Hook Ya Blackened seasoning

1/2 cup Alfredo sauce

1/2 cup grated Parmesan cheese

1 cup Ricotta cheese

1/2 cup fine shredded Mozzarella cheese

Remove casings on the Italian sausages, place in a bowl with ground beef and Dat’l Hook Ya blackened seasoning. Mix well. Bring a large pan to high heat. This next step is important to bring out the maximum flavors. Once pan is very hot, spread the meat over the entire pan surface and sear. With a spatula, apply firm pressure to flatten the meat. After a few minutes you will have a nice brown sear. Cut the meat into quarters so its easier to flip the meat over and sear the other side for a few minutes. Once second side is seared, break up meat into crumbles. Once cooked place into a large pot. Do not heat the pot yet.

Put the peeled San Marzano tomatoes into a blender on pulse mode and do a fine chop, don’t purify. Do not put onion and garlic into the blender! Finely chop onion, garlic and basil and set aside. Heat olive oil in the same large pan as the meat on medium heat. Once hot add half the mushrooms, all the onions and cook until clear, about 3-5 min. Add in garlic and cook until fragrant about 1 min. Add in the tomatoes from the blender, basil (rub basil in your hands to release the oils) and Dat’l Hook Ya sauce. Cook uncovered on low heat for 5 min. Do not cook too high heat as it will splash a lot and get the sauce too thick. Once the sauce is cooked, put back into the blender only doing slight pulses and DO NOT over blend as you want it chunky. Pour the sauce into the large pot with the cooked ground meat.

Now place the pot on medium heat and add in the crushed tomatoes, diced tomatoes, parmesan cheese, alfredo sauce, Italian seasoning, beef broth, chicken broth, and remainder sliced bella mushrooms. Mix until uniform. Once the soup starts to boil, reduce to a simmer. Break up the lasagna noodles roughly into 1 inch pieces. Just crush it in your hands and place into the soup. Cover the soup and cook the soup until the noodles are done.

While the soup is cooking, in a bowl add ricotta cheese, oregano and mozzarella cheese. Mix until uniform

Once noodles are done in the soup, place the soup into a bowl, add a spoon full of the ricotta cheese mix in the center, add fresh ground pepper to taste and garnish with basil leaves. Salt and pepper to taste. Enjoy an Italian classic in a new twist.