Lasagna Soup

My friend Cindy shared this recipe on Facebook (from Food52) and it looks good so I'm going to try it. My husband loves lasagna....hoping he'll like this too.

Laura C @cook_16371055

Norris, TN

My friend Cindy shared this recipe on Facebook (from Food52) and it looks good so I'm going to try it. My husband loves lasagna....hoping he'll like this too.

Saved

Ingredients

30 minutes

4 quarts

1 poundlasagna noodles
2 tablespoonsolive oil
1 poundground beef
1onion, chopped
4 clovesgarlic, chopped
1 tablespoonsalt
1 1/2 teaspoonsdried oregano
1/2 teaspoonred pepper flakes
2 tablespoonstomato paste
1 (28 oz)can crushed tomatoes
1 (28 oz)can diced tomatoes
1 (16 oz)container ricotta cheese
1/4 cupheavy cream
1/2 cupfinely grated Parmesan, plus more for topping
Parsley, chopped for topping
Basil, for topping

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Steps

30 minutes

1

Break noodles into 1 to 2 inch pieces. (Wrap noodles in towel to keep them from flying across the room) *don't use the no boil noodles
2

In a large dutch oven, heat olive oil and brown meat, add onion and garlic. Cook until onions become soft. Season with oregano, salt and red pepper flakes.
3

Add tomato paste and stir to combine. Add crushed tomatoes and diced tomatoes. Add 1 full can of water. Bring the mixture to a bubble.
4

Add noodles and stir to combine. Turn down heat to medium-low and cook, stirring occasionally, for 10 minutes.
5

In small bowl, using a fork, mix ricotta with the heavy cream until smooth. Add Parmesan. Set aside.
6

Once noodles are tender...serve. Top with ricotta cheese mixture, extra Parmesan, basil, and parsley.