Description
Experience the classic, heart-warming flavors of lasagna in a convenient, one-pot soup. This recipe deconstructs the traditional casserole into a robust, tomato-based broth filled with savory ground beef and perfectly cooked pasta ribbons. Finished with creamy ricotta and gooey mozzarella, it provides all the comfort of a home-cooked Italian meal without the time-consuming layering process. Ideal for busy weeknights when you need a filling dinner that satisfies the entire family.
Ingredients
1 lb Ground Beef (80/20 lean)
1 medium Onion, finely diced
3 cloves Garlic, minced
2 tbsp Tomato Paste
28 oz Crushed Tomatoes (San Marzano preferred)
4 cups Beef Broth (Halal)
8 oz Lasagna Noodles, broken into pieces
1 cup Ricotta Cheese
1.5 cups Mozzarella Cheese, shredded
1 tbsp Italian Seasoning
Instructions
Heat a large Dutch oven over medium heat.
Brown the ground beef until no pink remains, breaking into crumbles.
Add diced onion and sauté until translucent.
Stir in minced garlic and tomato paste; cook for two minutes.
Pour in crushed tomatoes and beef broth, stirring to combine.
Add Italian seasoning and bring to a simmer.
Stir in broken lasagna noodles and cook for 10-12 minutes or until tender.
Serve hot, topped with a dollop of ricotta cheese and a generous sprinkle of mozzarella.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat on the stove, adding a splash of broth if the pasta has absorbed too much liquid. If using gluten-free noodles, cook them separately to avoid them becoming too soft in the broth.
- Prep Time: 15
- Cook Time: 35
- Category: Recipes
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 75mg