Days when you crave lasagna but don’t have time for the layering of the dish with precision, this Lasagna Soup is the answer. This is a one-pot recipe, with cheesy, saucy deliciousness is ready in under 40 minutes.
Ground beef – I have used lean ground beef. You can also use a mix of ground beef and Italian sausage/pork. Onion, Garlic, and Celery – Flavour enhancers for any dish. Chop it really small or run it through a food processor if you don’t want to have a chunkier sauce. Crushed Tomato, Tomato paste– Canned crushed tomatoes. Tomato paste for that intense sweet tomato flavor. Seasoning– Bay leaves, Italian seasoning, salt, pepper, and chili flakes. Chicken Stock– Good quality low sodium chicken stock. Beef bullion- I love using Beef bullion for that extra depth of flavor. Dry Lasagna noodles – Lasagna Soup, so it makes sense to use dried Lasagna Pasta sheets. But if you are not specific about the look of it, then use any kind of pasta. Cheese – No Lasagna without cheese. We are using a blend of three cheeses here. Ricotta, parmesan and strechy mozzarella. Basil and Parsley
You can also freeze the soup base in portions. Thaw overnight in the refrigerator and before serving follow the above steps.
