Easy lasagna soup 🍁 Ingredients Olive oil 1 yellow onion, diced 2 garlic cloves, minced 20 oz butternut squash, peeled and cubed 12 oz jarred roasted red peppers, drained 2/3 cup heavy cream 1 lb ground beef 16 oz Italian sausage, casings removed 1 tbsp Italian seasoning 1/4 cup tomato sauce or 2 tbsp tomato paste 32 oz beef broth 2/3 Ib lasagna sheets, broken into pieces 2 cups fresh baby spinach 1 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese Optional: ricotta cheese, for serving Instructions 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. Transfer the roasted squash to a blender along with the roasted red peppers and heavy cream. Blend until smooth and silky. Set aside. 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...