CLASSIC LASAGNA SOUP RECIPE BY TASTY
This soup tastes just like your favorite lasagna, without the tedious layering! Aromatic onion and garlic, ground beef, tomatoes, herbs like oregano, thyme, and rosemary, and broken lasagna noodles simmer together until the flavors combine. Dollop ricotta into each bowl before serving for the ultimate creamy finish.
Provided by Tasty
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil begins to shimmer, add the onion and cook until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
- Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, about 5 minutes. Add the tomato paste and cook, stirring constantly, until combined, about 1 minute.
- Add the salt, pepper, oregano, thyme, rosemary, crushed tomatoes, and chicken stock and bring to a low boil, stirring to combine.
- Add the lasagna noodles and cook until al dente according to package instructions.
- Ladle the lasagna soup into bowls and top with a dollop of ricotta.
- Enjoy!
Nutrition Facts : Calories 1459 calories, Carbohydrate 100 grams, Fat 88 grams, Fiber 5 grams, Protein 46 grams, Sugar 20 grams
WHITE LASAGNA
I can't remember where the original recipe for this was, but I've tweaked it plenty since finding it a few years ago. I was looking for recipes to ease my SO's acid reflux and this was a delicious find! We cook the ground turkey with an entire clove of garlic, but this might be a bit much for some.
Provided by Sarah L.
Categories Poultry
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cook lasagna noodles according to package directions and set aside.
- Brown ground turkey/beef with garlic, salt and pepper.
- Preheat oven to 375 degrees.
- Line the bottom of a 9x13 baking dish with one entire tub of alfredo sauce, spreading evenly.
- Layer 3 noodles over alfredo sauce.
- Put half of the ground turkey/beef over the noodles, distributing evenly.
- Sprinkle meat with 1/3 of the mozzarella.
- Layer 3 more noodles on top of meat/cheese.
- Pour the other tub of alfredo over the noodles, spreading evenly.
- Add the rest of the ground turkey/beef evenly over the sauce
- Sprinkle with another 1/3 of mozzarella.
- Layer with the remaining 3 lasagna noodles and top with the rest of the mozzarella.
- Bake for about 30 minutes or until the top of the lasagna begins to turn brown and bubbly in places.
- Let cool 10-15 minutes before serving.
LASAGNA SOUP
Lasagna is a go-to recipe in the ol' Drummond family, and there's nothing on earth that can top it. Unless, of course, you turn our go-to lasagna into a piping hot soup. It's a new favorite around here! Try it . . . just once. You'll see why.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
- In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion,
- garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.
- Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .
- And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain
- off at least half of the grease.
- Add the tomato paste . . .
- And stir to combine. Let the tomato paste cook for 1 minute.
- Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little
- bits.
- Add the tomatoes and their juice, crushing them with the spoon as you stir them in.
- Add the stock and stir it in . . .
- Then add the parsley.
- Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust
- the salt and pepper as needed.
- Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.
- Pour in the cream and stir to combine.
- Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley,
- basil, salt, and pepper . . .
- And stir until combined.
- Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!
WHITE LASAGNA SOUP
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
- Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
- Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
- Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.
WHITE LASAGNA SOUP RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5-6 minutes.
- Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred.
- Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6-8 minutes, or until the noodles are al dente.
- Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2-3 minutes. Season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with more red pepper flakes, if desired.
- Enjoy!
Nutrition Facts : Calories 1438 calories, Carbohydrate 99 grams, Fat 100 grams, Fiber 3 grams, Protein 26 grams, Sugar 15 grams
WHITE SAUCE CHICKEN LASAGNA
A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.
Provided by Fofi4667
Categories < 4 Hours
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a rolling boil.
- Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
- While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
- In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
- In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
- Create another layer by repeating above step.
- Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
- When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
- Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
- Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
- Sprinkle parsley over dish before serving.
LASAGNA SOUP RECIPE BY TASTY
Here's what you need: olive oil, onion, garlic, tomato paste, dried basil, dried oregano, crushed tomato, vegetable broth, green lentil, lasagna noodle, spinach, fresh basil
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large pot, heat the olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent.
- Add the garlic, tomato paste, basil, and oregano, and cook for 2-3 more minutes, or until the onions are translucent and herbs are fragrant.
- Add the crushed tomatoes, vegetable broth, and lentils, and bring to a boil. Increase heat to medium-high and cook for 10 minutes or until lentils are halfway tender.
- Break apart the lasagna noodles into about 2-inch-long (5-cm) pieces and add to the pot. Let the soup cook for another 10-15 minutes, or until the pasta is al dente and the lentils are tender.
- Stir in the spinach and let wilt, then serve immediately.
- Enjoy!
Nutrition Facts : Calories 1043 calories, Carbohydrate 86 grams, Fat 64 grams, Fiber 5 grams, Protein 9 grams, Sugar 23 grams
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