Cook ground beef over medium heat until no pink remains, drain fat and add the water, lasagna sauce mix packet, tomatoes (which I recommend putting thru the blender to puree first), corn , celery & cheese and bring to a boil.   Cover and simmer 10 minutes.   Add lasagna noodles and stir in, cover and simmer 10 more minutes or until noodles are tender.

Frozen whole kernal corn tastes the best in this easy soup!   Celery is optional -- you could also use a small zucchini instead.     This soup is hearty enough for a main meal and will serve 4 with a bit leftover for the next day for lunch.