Are you a fan of overwhelming lasagna? Well this lasagna soup is a Heaven for sauce lovers!
This is a simpler form of lasagna, all cooked in one pan and topped with plenty of cheese.
It freezes really well, so I wrote it in line Recipe for a large quantity – so you can eat some for dinner and freeze the rest for another night.
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I’m a bit of a fan of sloppy lasagna.
Maybe I’ve just become conditioned to it – because most of the time my lasagna spreads on the plate as soon as I serve it!
I want the look of a perfectly cut piece of lasagna, but I always tend to add more liquid because I want the taste of a gooey, cheesy, gooey version!
You can’t have it both ways, so if you’re craving the lusciously overdone version, I’d totally go with lasagna soup – it’s gooey and gooey and that’s it supposed to look like this
(…but if you do want the regular version – here’s mine Homemade lasagna recipe)
đź“‹ What do we need for lasagna soup?
đź“ş Watch how it is prepared
Full recipe with detailed steps on the recipe card at the end of this post.
👩‍🍳Professional tip If you freeze portions of this, scoop out portions before adding the cheese ⬇️ – then add cheese right before serving.
Of course there is no bĂ©chamel/white sauce in this soup – that involves dirtying an extra pan!
The addition of a little double cream is used in its place for a hint of that creamy taste.
Serve with parsley and black pepper – and grated cheese, for a hearty and easy dinner that everyone will love!
🍽️ with what to serve
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Lasagna soup in one pan
One pan lasagna soup – all the taste of lasagna but much simpler!
Instructions
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Heat the oil in a large Dutch oven/cauldron over medium heat.
2 tablespoons of olive oil
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Add the onion and fry for 5 minutes, stirring often, until softened.
2 medium onions
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Add in the chopped peppers and garlic and cook for another minute, stirring often.
1 red pepper, 4 cloves of garlic
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Add in the ground beef, salt and pepper and cook until browned – stirring often and breaking up any large pieces as you go.
900 grams (2 pounds) ground beef (ground), ½ teaspoon of salt, ½ teaspoon pepper
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Add the mushrooms, mix, then add the red wine and let it bubble for 3-4 minutes.
10 small mushrooms, 120 ml (half a glass) red wine (optional)
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Add the stock, canned tomatoes, tomato paste, sugar, oregano and thyme. Mix and bring to a boil.
1 liter (4 cups + 2 tablespoons) beef stock, 2 x 400g (2 x 14oz) cans tomatoes, finely chopped 2 tablespoons tomato paste, 1 teaspoon of sugar, 1 tablespoon dried oregano, 1 tablespoon dried thyme
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After boiling, reduce to a boil and add in half of the lasagna sheets, mix, then add the other half. Try to separate the sheets of lasagna in the pan a little so that they don’t stick to each other.
8 sheets of dried lasagna
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Cook uncovered for 20-25 minutes until the lasagna sheets are cooked. Stir several times during cooking and separate the lasagna sheets that may have stuck together.
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Stir in the cream and then turn off the heat.
60 ml (4 tablespoons) double (heavy) cream.
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Stir in the spinach, then sprinkle with the cheddar, parmesan and parsley before serving.
100 grams (3.5 oz) fresh baby spinach, 100 grams (1 cup packed) grated mature cheddar cheese, 50 grams (half a cup) grated Parmesan, 2 tablespoons chopped fresh parsley
✎ Notes
Yes, you can make this recipe ahead of time, then refrigerate, cover and refrigerate for 2-3 days.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
Heat the soup in a pan (or in bowls in the microwave), stirring often, until it is hot.
You can add more water or stock to thin our consistency during reheating.
I recommend adding the cheese right before serving.
Can it be frozen?
Any leftover soup can be cooled, covered and frozen.
If you plan to freeze, then I would recommend taking out the portions you are going to freeze before adding the cheese (don’t worry if you freeze leftovers and there is cheese on it – it’s just nicer to add the cheese right before serving).
Thaw the soup in the refrigerator overnight, then heat in a pan (or bowls in the microwave), stirring often, until hot.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
You can add more water or stock to thin our consistency during reheating.
Can I use fresh lasagna sheets?
Yes, you can use fresh lasagna, but fresh lasagna will absorb less liquid and take less time to cook.
I would recommend using Half of the inventory. Cook the soup, after adding the stock, canned tomatoes and herbs (but before adding the fresh lasagna sheets), for 10 minutes. Then add in the freshly chopped/torn lasagna sheets and cook for 5-6 minutes, until the pasta is soft.
Nutritional information is per serving (this recipe serves 8)
diet
Calories: 477KKLCarbohydrates: 29Gprotein: 34GFat: 24GSaturated fat: 10GPolyunsaturated fat: 1GUnsaturated fat: 10Gtrans fat: 1GCholesterol: 98mgsodium: 1044mgpotassium: 911mgfiber: 4GSugar: 7Gvitamin: 2176IUVitamin C: 37mgcalcium: 264mgiron: 6mg
This post was first published in June 2016. Updated in February 2023 with new photos, a video and several recipe changes.
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