Paula Deens Lasagna Soup Food

LASAGNA SOUP

Steps:

• In a large Dutch oven, cook beef, onion, bell pepper, and garlic over medium-high heat, stirring occasionally, until beef is browned and crumbly, 8 to 10 minutes; drain well. Stir in broth, tomatoes, tomato sauce, oregano, basil, garlic salt, red pepper, and bay leaves, and bring to a boil over medium-high heat. Reduce heat, and simmer for 15 minutes. Stir in pasta, and cook until tender, about 10 minutes. Remove from heat, and stir in cream. In a medium bowl, stir together ricotta, Parmesan, sour cream, and parsley; dollop mixture onto soup servings.

TASTES LIKE LASAGNA SOUP

Steps:

• In large Dutch oven, combine ground beef, onion, bell pepper and garlic; cook over medium -high heat, 8-10 minutes, stirring occasionally until beef is browned and crumbles; drain.
• Stir in broth, diced tomatoes, tomato sauce, brown sugar, Italian seasoning and salt.
• Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes.
• Add noodles and simmer until noodles are tender.
• Stir in Parmesan cheese.
• Preheat broiler.
• Ladle soup into 10 ovenproof bowls.
• Top with croutons; sprinkle evenly with mozzarella cheese.
• Broil soups, 6 inches from heat, 3-4 minutes, or until cheese is browned and bubbly.
• Serve immediately.

BOBBY'S LIGHTER TASTES LIKE LASAGNA SOUP

Steps:

• Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 –10 minutes.
• Add the broth, tomato sauce, diced tomatoes, salt and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 –12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

TASTES LIKE LASAGNA SOUP

Steps:

• In a large Dutch oven, combine ground chuck, onion, bell pepper and 3 cloves minced garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
• Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
• Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.
• For the garlic crostini:
• Preheat oven to 350 °F.
• Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with 2 smashed garlic cloves.

DEEP-FRIED LASAGNA ALA PAULA DEEN

Steps:

• For the sauce:.
• Combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves in a stockpot.
• Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. See Cook's Note*
• Crumble the ground beef in a saucepan.
• Cook until no pink remains then drain off the fat.
• Add the ground beef to the stockpot.
• Simmer for another 20 minutes.
• Remove bay leaves.
• Cook the pasta according to the package directions.
• Drain and set aside.
• *Cook's Note: If sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly.
• For the lasagna:.
• Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan.
• Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses.
• Add another layer of sauce.
• Repeat layering 2 to 3 times ending with sauce.
• At this point it may be covered and refrigerated (see note below) or bake for 20 minutes, remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes.
• *Note: If lasagna has been refrigerated, bake for 40 minutes total.
• Once cooked, refrigerate overnight, and cut into 15 squares.
• Heat oil to 350º F.
• Dredge each square in flour then egg and then bread crumbs to coat.
• Fry for about 1 minute until golden brown.
• House Seasoning recipe:.
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder.

THE LADY AND SONS LASAGNA ( PAULA DEEN )

Steps:

• To make the sauce: In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves.
• Bring to a boil, then reduce the heat and simmer, covered, for 1 hour.
• Crumble the ground beef in a saucepan.
• Cook until no pink remains, then drain off the fat.
• Add the ground beef to the stockpot.
• Simmer for another 20 minutes.
• While the sauce simmers, cook the pasta according to the package directions.
• If the sauce is too thin for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and 1/4 cup cold water-- bring the sauce back to a boil and stir in the cornstarch mixture, stirring constantly.
• Remove the bay leaves.
• Preheat the oven to 350º F.
• Mix together the cottage cheese with the 1 beaten egg and the 1/2 cup grated Parmesan Cheese.
• To assemble the lasagna: Place a thin layer of sauce in the bottom of a 9" x 13" x 2" pan.
• Layer 1/3 each of noodles, cottage cheese mixture, Gruyere, Swiss and Cheddar Cheeses.
• Pinch off small pieces of cream cheese and dot over the other cheeses.
• Add another layer of sauce.
• Repeat layering 2 to 3 times, ending with sauce.
• This may be covered and refrigerated at this point.
• Bake for 20 minutes.
• Remove from oven and top with the Mozarella Cheese and continue to bake for another 10 to 15 minutes.
• Note: If the lasagna has been refrigerated, bake for 40 minutes total.
• Enjoy!