Ingredients
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1/2 onion
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2 carrot
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2 celery
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1 lb ground beef
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2 cloves garlic
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2 Tbsp italian seasoning
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60 oz Tomato Sauce
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4 cups beef broth
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2 Tbsp granulated sugarif needed
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16 oz lasagna noodlesnot the "oven-ready" kind
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1 cup milk
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1 cup shredded mozzarella cheese
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1/2 cup shredded parmesan cheese+extra for topping
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ricotta cheesefor topping
Directions
Easier to make than lasagna, easier to eat than lasagna, faster than lasagna, what’s not to love? This recipe is everything lasagna is except in form. It’s rich and tomato-y, cheesy, and full of heart-warming comfort food goodness. Lasagna soup has spiked in popularity recently, and the many recipes and videos circulating inspired me to play around. I collected ingredients that are commonly in the beloved casserole and cooked them up in a new way. When I spooned it into a bowl and sat down, it was love at first bite. I knew I had to post it here, and I think you’ll enjoy it as much as I do!
Steps
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1
Done
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Cut the onion, carrots, and celery stalks into large chunks, then mince in a food processor (or by hand). |
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2
Done
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Pour in the tomato sauce and beef broth, then bring to a boil. Reduce to medium heat. Taste and adjust seasoning, add the sugar to balance everything if needed. Break in the lasagna sheets (don't use the "oven-ready" kind) and boil for 8-10 minutes until tender. |
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3
Done
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Reduce heat to low. Stir in the milk, then the shredded mozzarella and parmesan. Let the cheeses melt, then serve in big bowls and top with ricotta cheese and extra parmesan. The best way to eat this is by taking a little bit of ricotta (I like Galbani brand because it's sweeter and balances the acidic tomatoes nicely) with each bite for the cooling creaminess rather than mixing it all together, but to each his own! |
