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In a bowl, combine Parmesan, ricotta, mozzarella, and basil. Set aside.

Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion and cook for 4 minutes, then add garlic and cook until fragrant.

Add sausage and ground beef, breaking up with a wooden spoon. Season with Complete Seasoning, pepper, garlic powder, Italian seasoning, red pepper, and Tony's. Cook until meat is no longer pink.

Stir in tomato paste and mini pepperonis. Cook for a few minutes, then add beef stock and marinara. Bring to a boil.

Add lasagna pieces, reduce heat, and simmer for 10 minutes or until al dente, stirring occasionally.

Once noodles are cooked, stir in heavy cream. Adjust seasoning if needed. Serve with a dollop of the ricotta mixture. Enjoy!

Equipment Needed

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