Carole Food.
Lasagne Soup
This is the perfect thing to make if you’re craving lasagne, but don’t want the hassle and hours of work that goes into it! This lasagne soup is all made in one pot and it’s ready in 40 minutes. The cheesy garlic ricotta is optional to make, but it’s slightly reminiscent of a béchamel sauce so it adds a delicious creaminess to the dish!
Jump to recipeThis is the perfect thing to make if you’re craving lasagne, but don’t want the hassle and hours of work that goes into it! This lasagne soup is all made in one pot and it’s ready in 40 minutes. The cheesy garlic ricotta is optional to make, but it’s slightly reminiscent of a béchamel sauce so it adds a delicious creaminess to the dish!
Why you’ll love this dish
- Comforting - immediately when the weather starts to get cooler, I’m looking for comforting dishes! This dish is super comforting with minimal effort.
- One pot - unlike a proper lasagne that has needs multiple pots to cook in (ragu, béchamel, pasta), this recipe is all made in one pot!
What ingredients do you need for this dish (includes possible substitutions)?
Onion: brown, red or shallots will all work here.
Carrot: I like the additional sweetness that carrot brings, but you can leave this out if you want!
Bay leaves: adds a slightly aromatic and more complex flavour, but can be left out if you don't have any to hand.
Garlic: I love a garlicky lasagne, so we’ve got 5 cloves in this dish!
Tomato paste: tomato paste adds a richness to the tomato sauce.
Dried oregano: this can be substituted with dried mixed Italian herbs.
Beef mince: you can do half beef mince and half pork if you prefer!
Beef stock: I used beef stock but any type (chicken, veg) will work too.
Double cream: double cream makes the sauce super luxurious, but if you’re wanting something a bit healthier, this can be let out.
Parmesan rind: I usually keep old parmesan rinds in the fridge/freezer to add an extra burst of flavour to sauces, but this is of course optional if you don't have one!
Broken lasagne sheets: technically this dish could be made with most pastas, but the broken lasagne sheets give an amazing texture!
Chopped spinach: great for some added nutrients but can be left out!
What to serve this with?
This is perfect served with some garlic bread and a nice fresh green salad.
Instructions
Cook the onions and carrot
In a large saucepan over a medium heat, add 1-2 tbsp of oil then the onions, carrot and bay leaves. Cook until softened, about 5-8 minutes. Stir regularly. Add the garlic, tomato paste and oregano. Cook for two minutes, stir often.
Add the beef
Increase heat to high and add the beef mince. Cook until the beef is brown and fully cooked.
Add passata, stock and cream
Add the passata, stock, double cream and parmesan rind. Bring to a simmer then add the lasagne sheets. Simmer until fully cooked. Stir often and keep an eye on it - one pot pasta dishes have a tendency to stick!
Mix together the ricotta
Meanwhile, in a small bowl mix together the ricotta, parmesan, garlic and nutmeg.
Add the spinach
Stir the spinach into the lasagne and cook until wilted. Divide the pasta between the bowls and top with a spoonful of ricotta.
FAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave, in the oven, or on the hob.
Can this be frozen?
This can be frozen, just place in an airtight container then let it defrost in the fridge overnight. It can then be reheated as above.
If you’re looking for another … dish, be sure to try out these recipes:
Lasagne Soup
This is the perfect thing to make if you’re craving lasagne, but don’t want the hassle and hours of work that goes into it! This lasagne soup is all made in one pot and it’s ready in 40 minutes. The cheesy garlic ricotta is optional to make, but it’s slightly reminiscent of a béchamel sauce so it adds a delicious creaminess to the dish!
Ingredients
for the lasagne soup
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 3 bay leaves (optional)
- 5 cloves garlic, finely chopped
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 500g beef mince
- 600g tomato passata
- 1.2l light beef stock (I used 1 stock cube)
- 150ml double cream
- 1 parmesan rind (optional)
- 250g lasagne sheets, broken into 2 inch pieces
- 1-2 handfuls of chopped spinach
- Oil, salt
for the garlic parmesan ricotta
- 250g ricotta
- 40g parmesan, grated
- 2 garlic cloves, crushed
- 1/4 nutmeg, grated (optional)
Method
- In a large saucepan over a medium heat, add 1-2 tbsp of oil then the onions, carrot and bay leaves. Cook until softened, about 5-8 minutes. Stir regularly.
- Add the garlic, tomato paste and oregano. Cook for two minutes, stir often.
- Increase heat to high and add the beef mince. Cook until the beef is brown and fully cooked.
- Add the passata, stock, double cream and parmesan rind. Bring to a simmer then add the lasagne sheets. Simmer until fully cooked. Stir often and keep an eye on it - one pot pasta dishes have a tendency to stick!
- Meanwhile, in a small bowl mix together the ricotta, parmesan, garlic and nutmeg.
- Stir the spinach into the lasagne and cook until wilted.
- Divide the pasta between the bowls and top with a spoonful of ricotta.
Share
Contact
See an issue or have a question? Send an email to contact.carolefood@gmail.com
