I have Pinterest and the Deen brothers to thank for this recipe! I am about to make it for the second time, and let me tell you, it's DELISH! If you try it, you will not be disappointed. I did alter it a little...
2 teaspoons olive oil
1 pound ground beef (96/4 is my preference)
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 32 oz. container chicken broth
1 15 oz. can tomato sauce
1 14 1/2 oz. can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
3 tablespoons grated parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the beef, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the beef is crumbled and browned, about 8-10 minutes.
Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender. Remove from the heat; stir in mozzarella and parmesan.