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Lasagna Soup

6 servings
10 mins
50 mins
40 mins
  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • salt and freshly ground black pepper , to taste
  • 1 yellow onion , chopped
  • 1 Tablespoon olive oil
  • 3 cloves garlic , minced
  • 2 Tablespoons tomato paste
  • 1 24 ounce marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons dried parsley , chopped
  • 1/2 teaspoon dried oregano leaves
  • 1 teaspoons dried basil
  • 7 cups low sodium chicken broth (or vegetable broth)
  • 9 lasagna noodles , broken into pieces
  • 2 cups fresh spinach leaves
  • 10 ounces ricotta cheese (or cottage cheese)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • fresh basil , for serving



  • In a large pot over medium-high heat, cook ground beef and sausage until browned.
  • Season with salt and pepper as you cook.
  • Drain grease and remove meat from the pot.
  • In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally.
  • Add in minced garlic and cook for another minute or two.
  • Stir in tomato paste, marinara sauce, spices, and broth.
  • Return meat to pot.
  • Bring to boil then add lasagna noodles (broken into 4ths) to pot and reduce heat to medium-low and cook, stirring occasionally, until noodles are tender. 
  • Add spinach, if using.
  • In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
  • Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top.
  • Garnish with fresh basil