Lasagne soup Serves 4 Takes 50 mins 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped 3 large garlic cloves, crushed 500g 15% fat beef mince 3 tbsp tomato purée 2 × 400g tins chopped tomatoes 300ml beef stock 1 tsp dried mixed herbs 1 tbsp Worcestershire sauce 9 dried lasagne sheets, snapped into pieces 100ml double cream 30g Parmesan, finely grated 75g mozzarella, grated ½ bunch fresh basil, leaves roughly chopped 1. In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery and garlic for 5 mins, or until softened. Add the mince and fry on a medium heat until golden. Stir in the tomato purée, chopped tomatoes and stock. Add in the mixed herbs and Worcestershire sauce and simmer for 15 mins. Season with salt and pepper. 2. Stir in the snapped lasagne sheets and cook for 10-12 minutes until the lasagne sheets are al dente. You might need to add a splash more water to loosen the sauce/help cook the pasta. 3. Stir in ...