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A brothy weeknight answer to lasagna, with broken pasta, wilted spinach and a whipped ricotta cloud that melts into the bowl. Everything happens in one pot in forty minutes.
Heat the 15 ml olive oil in a deep pot and cook the chopped onion and the 12 g garlic for 4 minutes. Add the 400 g beef and brown for 8 minutes, breaking it up.
Stir in the tomato paste, the italian seasoning and the red pepper flakes for 1 minute, then the 400 g canned tomatoes and the 1 litre beef stock. Simmer for 15 minutes. This is a soup, so keep it loose rather than letting it reduce to a sauce.
Snap the 150 g lasagna sheets into rough shards and drop them straight into the simmering pot for 10 to 12 minutes, stirring so they do not stick to each other or the base.
Stir in the 100 ml cream and the 150 g spinach and cook for 2 minutes only, until the leaves collapse but stay bright green.
Beat the 200 g ricotta with a pinch of salt and a splash of water for 1 minute until it is smooth and spoonable like soft yogurt.
Ladle into 4 bowls and drop a spoon of the whipped ricotta on top of each, letting it slump into the broth, then tear the basil over.
