Lasagna Soup
by Linda Hayes

1 lb ground beef
1/2 C chopped onions
1 pkg 7.75 oz lasagna dinner mix
5 C water
1 can 14.5 oz diced tomatoes, undrained
1 can 7 oz whole kernel corn, undrained
2 T grated parmesan cheese
1 small zucchini, chopped (optional)

In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain.  Add contents of lasagna dinner sauce mix, water, tomatoes, corn and parmesan cheese; bring to a boil.  Reduce heat; cover and simmer for ten minutes, stirring occasionally.  Add the lasagna noodles and zucchini.  Cover and simmer for ten minutes or until noodles are tender.  Serve immediately.