RECIPE MAGIC!

WEEKNIGHT LASAGNA SOUP

Meet the newest member of our Lasagna Collection — the easiest one yet. All the comfort of the classic, none of the construction. This soup is pure lasagna spirit, simplified to one pot and one spoon. The noodles tumble into a rich tomato broth, the cheese melts in swirls, and it all comes together fast enough for any weeknight craving.

INGREDIENTS:

  • 2 tbsp each of Garlic and Oregano EVOO
  • 450g lean ground beef
  • 1 large onion, trimmed and chopped
  • 2 tbsp quality tomato paste
  • 1/2 tsp Cayenne EVOO
  • 1 jar (640mls) marinara sauce
  • 5 cups chicken stock
  • 6–8 lasagna noodles, broken into bite-size 1-inch pieces (about 1/2 box)
  • 1 cup ricotta cheese
  • 1/3 cup grated Parmesan
  • 1/4 cup Basil EVOO for drizzling
  • 1 tsp salt
  • Freshly ground pepper to taste
  • Optional: Substitute 1/2 ground beef with 1/2 ground pork for combination

DIRECTIONS:

Heat oils in a Dutch oven or large pot over medium-high. When shimmering add meat and cook until browned, breaking up with a spoon. Add onion and cook until translucent, 4 minutes. Stir in tomato paste and cook one minute. Add sauce and stock. Stir and bring to a boil, then add lasagna and cook uncovered on medium-low for 20 - 25 minutes until lasagna is tender. Stir occasionally to prevent any sticking. While the soup is cooking, place Parmesan and ricotta in a small bowl and whisk until blended. Set aside. Remove soup from heat and rest for a few minutes to allow the liquid to settle in the noodles. Serve with dollops of cheese mixture, freshly ground pepper and drizzles of Basil EVOO.