Recipe Method

1. Preheat the oven to 200˚C.
2. In a large pot, add the oil and cook the beef mince over high heat for 5 minutes or until browned.
3. Reduce the heat to medium-low and pour the tomato and lentil soup into the pot along with ½ a cup of water. Break the lasagne sheets into the pot and stir through to combine.
4. Allow to simmer for 10-15 minutes or until the lasagne sheets are cooked through and soft.
5. While the lasagne soup is cooking, place the garlic bread in the oven and allow to bake for 10-15 minutes or until the butter has melted and the bread is toasted and golden.
6. Divide the soup into 2 soup bowls and top generously with grated Pecorino. Garnish with fresh basil and serve with the garlic bread.