Description
- One pot lasagna soup is a quick cleanup take on classic lasagna. The lasagna noodles, ground beef, and sauce all cook in one pot and are topped with ricotta and mozzarella. You may never go back to traditional lasagna.
Ingredients
Units
Scale
Soup
- 12 lasagna noodles
- 1 pound ground beef
- 1/2 onion (diced)
- 4 cups beef broth
- 56 ounces crushed tomatoes
- 4 tablespoons tomato paste
- 2 tablespoons Italian seasoning
- 1 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon basil
- 1 1/2 garlic powder
- 1 teaspoon oregano
- 1 tablespoon parsley
Topping
- 2/3 cup ricotta
- 1/2 cup mozzarella
Instructions
- Add the ground beef to a stockpot or Dutch oven. Brown and crumble the meat as it cooks.
- After 5 minutes, add half a dice of onion to the ground beef and continue cooking until the meat is fully cooked and the onion is translucent.
- Drain the excess grease from the ground beef and onion mixture.
- Add the beef broth, crushed tomatoes, tomato paste, and spices to the pot.
- Bring the sauce to a boil on low-medium heat. Add the lasagna broken into bite-size pieces.
- Simmer for approximately 20 minutes or until the lasagna noodles are tender.
- Mix the ricotta and mozzarella.
- Serve the lasagna soup in bowls and top with the ricotta mixture.
- Enjoy!
Notes
- Feel free to substitute Italian sausage for the ground beef or do a 50/50 mixture.
- Parmesan can also be used to top the one pot lasagna soup.
- Freshly shredded cheese is 100% better than pre-shredded cheese. I use my food processor to shred my cheese.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Main Meals
- Method: Stovetop
