English50 min
Lasagna soup
A pot of lasagna. Ground beef, broken noodles, and a tomato broth, with ricotta on top. Six bowls.
Keeps: Fridge 4d · Freezes. Cool the pot before it goes in the fridge. Freeze in flat portions.
6
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
541
Calories
3,247 kcal in this batch
Protein
31.1 g
Fat
27.1 g
Carbs
41 g
Per serving stays put. Amounts follow the headcount.
Ingredients
onion
Shallot · 1:1. Milder. Use a little more if you want the same bite.
Onion powder · 1 tsp per onion. Only when the onion was there for flavor, not for bulk.
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Heat the olive oil. Brown the beef with the onion, breaking the meat up. If a pool of fat collects, spoon it off. Add the garlic.
- 2
Stir in the tomato paste, the oregano, and the Italian seasoning. Cook 1 minute.
- 3
Add the crushed tomatoes and the broth. Simmer 15 minutes. Salt and pepper.
- 4
Break the lasagna noodles into pieces about the length of a thumb. Stir them in.
- 5
Simmer until the noodles are tender, about 12 minutes. Stir now and then so they do not stick.
- 6
Stir the ricotta with half the mozzarella, the parmesan, and a pinch of the pepper.
- 7
Ladle the soup into bowls.
- 8
Spoon the cheese mixture on each bowl. Scatter the rest of the mozzarella and tear the basil over the top.
Cook's notes
Break the noodles into short pieces. Whole sheets will not cook evenly in a pot. Spoon the ricotta on at the table. If it goes into the pot, the soup turns cloudy.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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