How To Make One-Pot Lasagna Soup
I love lasagna, but I always end up serving mine in a bowl (because terrible plating skills) and adding extra sauce (because sauce). So why struggle with the time-consuming prep of layered lasagna if you can just soup it?
The secret? This amazing sauce. If you don't have time to make it, swap in a 24-ounce jar of basic Italian marinara. But really, take time to make it.
Don't take our word for it, check out the raves.
"This recipe is fantastic. Made it for Christmas Eve dinner for my Italian parents (who are picky about sauce) and got rave reviews."
"This is the most fantastic marinara I have ever made. No need to tweak the ingredients."
Here's how to do it.
1 pound ground beef
1 sweet onion, chopped
5 garlic cloves, minced (or bottled minced garlic, if you prefer)
1/2 tsp red pepper flakes
8 cups chicken broth
1 batch Basic Marinara, divided (you'll need four cups; save or freeze the rest for later)
1 14-ounce can crushed tomatoes
2 tablespoons tomato paste
2 tsp balsamic vinegar
2 tsp sugar
2 tablespoons Italian seasonings
1 tsp salt
1 tsp pepper
1 box lasagna noodles (10-12), broken into rough one-inch strips
1/2 cup whole milk or heavy cream
Mozzarella cheese, to garnish
Ricotta cheese, to garnish
Parmesan cheese, to garnish
- Brown beef and onion in a large pot. Drain off excess fat, then add garlic and red pepper and cook about 1 minute.
- Add four cups sauce (reserving the rest for another use) and the next eight ingredients (through pepper) and bring the mixture to a boil. Reduce heat and simmer 25 minutes.
- Remove from heat, add heavy cream and ricotta, to taste. Serve in bowls with garlic bread; top with Parmesan and mozzarella.
It cooks in four hours and calls for cottage cheese instead of ricotta.