| 1. | Heat the oil over medium-high heat in a large nonstick saucepan or casserole dish. Add the meat, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the meat has browned, 8 – 10 minutes. |
| 2. | Add the stock, passata, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavours are blended, about 20 minutes. Add the lasagne sheets; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the pasta is tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with gluten free bread rolls. |