One-Pot Beef Stew Lasagna

Instructions

1. Heat olive oil in large deep skillet or Dutch oven on medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it apart as it browns. Once fully cooked, transfer the beef to a plate and set aside.
2. In the same pot, add leek and carrot. Cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 minute.
3. Stir in Seasoning Mix and tomato paste. Cook for 1 to 2 minutes, allowing it to caramelize slightly and deepen in color.
4. Add crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom of the pot. Return ground beef to the pot. Bring to boil.
5. Add lasagna noodles. Reduce the heat to medium-low, cover, and simmer for about 15 to 20 minutes, or until the pasta is tender.
6. Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook for another 2 to 3 minutes, or until the cheese is melted
7. Ladle soup into serving bowls. Top with a dollop of Greek yogurt. Sprinkle with basil,  black pepper and additional Parmesan to serve. Serve warm and enjoy!