Lasagna Soup.
All the comfort of lasagna in a weeknight-friendly soup. The one my family asks for on cold nights.
This soup happened the night my husband requested lasagna and I realized I had exactly 35 minutes before the kids melted down. Real lasagna was not happening. But everything that makes lasagna feel like a hug in a bowl, the rich tomato sauce, the herbs, the ricotta, the pasta, the cheese, all of it could absolutely happen in a Dutch oven.
Three things make this recipe sing. First, good ground beef. I use grass-fed from Good Ranchers ($40 off your first box) and the difference is night and day. Second, real ricotta dollops on top, not stirred in. Third, fresh basil. Don't skip it.
What you'll need.
- 1 lbgrass-fed ground beef (I use Good Ranchers)
- 1 mediumyellow onion, diced
- 4 clovesgarlic, minced
- 1 (28 oz)can crushed tomatoes
- 1 (15 oz)can tomato sauce
- 4 cupsbone broth or chicken stock
- 2 tbsptomato paste
- 2 tspItalian seasoning
- 1 tspdried oregano
- ½ tspred pepper flakes (optional)
- 8 ozlasagna noodles, broken into bite-size pieces
- 1 cupwhole milk ricotta cheese
- 1 cupfreshly grated mozzarella
- ½ cupfreshly grated Parmesan, plus more for serving
- ¼ cupfresh basil, chopped
- To tastesea salt and freshly ground black pepper
— InstructionsHow it comes together.
- 01Brown the beef. Heat a large Dutch oven or heavy pot over medium-high. Add the ground beef and cook, breaking it up, until browned (about 6-8 minutes). Drain excess fat.
- 02Build the base. Reduce heat to medium. Add the onion and cook until softened, about 4 minutes. Add the garlic and tomato paste, stirring for 1 minute until fragrant.
- 03Add the liquids. Pour in the crushed tomatoes, tomato sauce, and bone broth. Add the Italian seasoning, oregano, and red pepper flakes. Stir to combine and bring to a gentle simmer.
- 04Cook the noodles right in the soup. Add the broken lasagna noodles and cook, stirring occasionally so they don't stick, until al dente (about 10-12 minutes).
- 05Finish with cheese. Stir in the freshly grated mozzarella and Parmesan until melted into the soup. Season to taste with salt and pepper.
- 06Serve. Ladle into bowls. Top each with a generous dollop of ricotta, a sprinkle of fresh basil, and extra Parmesan. Eat immediately.
Aneesa's tip
If you're meal-prepping, cook the noodles separately and add them to bowls before pouring the soup over. The noodles get mushy if they sit in the broth overnight.
