Lasagna Soup using the tramontinausa 7Qt Enameled Cast Iron Dutch Oven in the color basil. Cozy on up with a bowl of comfort this season. Ingredients 8-10 Lasagna Sheets broken into pieces 1/2 lb Ground Beef 85/15 1/2 lb Italian Sausage 4 cloves garlic minced 1 Medium Yellow onion chopped (~1 Cup) 1 Medium sized Carrot small diced (~1/3 Cup) 2 Stalks Celery small diced (~1/3 Cup) 12 oz. Cherry Tomatoes Halved 4 Tbsp Tomato Paste 1/2 Cup Dry Red Wine 24 oz. Passata or Tomato Puree 14 oz. Can of Crushed Tomatoes 1 Cup of water (from the tomato jar) 4 Cups Chicken Stock 1 Cup water (optional-to thin out the soup) 3/4 Cup Freshly Grated Mozzarella Cheese 1/4 Cup Freshly Grated Parmesan Ricotta cheese for topping Parmesan Rind 2 Bay Leaves 1 Sprig Basil 1 tsp Italian Seasoning Pinch of Red Pepper Flakes Salt and Pepper to taste Olive Oil Using the Tramontina 7Qt Enameled Cast Iron Dutch Oven on medium high heat, add enough olive oil to coat the pan (~1-2 Tbsp). Once heated brown...