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Fall has truly made its way to Ohio, as evidenced by the steadily dropping temperatures and multi-colored leaves that are currently plastered to my car, courtesy of an unrelenting drizzle of rain. Days like this cry out for a comforting hot bowl of soup, especially when the scheduled soccer practices carry on as usual, despite the soggy conditions.
Disclosure: Sponsored by Prego®. All opinions are my own.
We have a number of go-tosoup recipes, but surprisingly, I’ve yet to share one of my favorites with you — this relatively quick and easy lasagna soup recipe!
I know you’re thinking, “lasagna soup?!” Yeeesssss!!! It has all of the flavor of a slow-baked Sunday dinner lasagna wrapped up in a delicious soup that totally satisfies my weeknight dinner requirement of stove-to-table in 45 minutes or less.
This incredible feat is made possible, in part, byPrego®Traditional Pasta Sauce. It’s the perfect starter for my lasagna soup, eliminating a myriad of seasoningsI would need to measure and add otherwise. I do still add in some moreItalian seasoning for extra flavor, but that’s simple enough. Right?
BeforeI add thePrego sauce, though,I start by sautéing some onions and green peppers in olive oil. ThenI add some ground hamburger, browning and breaking it up into bite-size pieces as it cooks. FinallyI press ina few cloves of garlic, giving it all a quick stir.
Now it’s time for thePrego, along with some unsalted beef stock, petite diced tomatoes and the aforementioned Italian Seasoning.
While this mixture is cooking,I put a large pot of salted water on to boil for the lasagna noodles. I break the noodles up into bite-sized pieces, and cook them according to the package’s directions, reserving a cup of the pasta water before draining them. This water gets stirred into the soup, along with the cooked noodles, for more flavor and a little thickening power.
Finally I adjust the salt and pepper to taste and ladle it out into serving bowls — BIG bowls, mind you — because my kids are seriously crazy for this soup. It’s a good thing this recipe makes a generous amount!
If you’re really in a pinch for time, this lasagna soup is amazing served with a sprinkle of shredded mozzarella cheese. But if you have a few extra minutes, take the time to mix up this creamy ricotta topping that elevates thisquick and easy soup to out-of-this-world status. Simply make a mixture of ricotta cheese, grated Parmesan cheese, salt and a little fresh chopped parsley – I seriously can’t recommend it enough.
Or if youreallywant to get a little crazy, top your lasagna soup with both mozzarellaandthe ricotta topping. I won’t judge— promise!
Weeknight Lasagna Soup Recipe
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the lasagna soup:
- 1 tablespoon olive oil
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1-lb. ground beef
- 3 cloves garlic, pressed
- 1 (24-oz.) jar Prego Traditional Pasta Sauce
- 2 (14.5-oz.) cans petite diced tomatoes
- 2 cups unsalted beef stock
- 1 tablespoon Italian seasoning
- 12-oz. of lasagna noodles, broken into bite-sized pieces
- 1 cup of reserved pasta water
- Salt and pepper, to taste
- Mozzarella cheese (optional)
For the ricotta topping (optional):
- 1 (15-oz.) container ricotta cheese
- 1 cup grated Parmesan cheese
- 2 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onions and green pepper just until starting to soften. Add ground beef, and cook through, breaking it into small pieces. Press garlic cloves into the meat mixture, and stir them in, cooking just until fragrant, about one minute.
- Pour the Prego Traditional Pasta Sauce into the meat mixture, along with the petite diced tomatoes, beef stock, and Italian seasoning. Bring to a boil, and then turn down to a simmer for 15-20 minutes.
- While the soup is simmering, bring a large pot of salted water to a boil. Add broken lasagna noodles, and cook according to the package directions. When done cooking, reserve one cup of the pasta water before draining.
- Stir the cooked lasagna noodles and pasta water into the soup. Season with salt and pepper to taste.
- Serve topped with mozzarella cheese or ricotta topping (or both). To make the ricotta topping, stir together the ricotta cheese, Parmesan cheese, fresh parsley and salt. Dollop on top of the lasagna soup, as desired.
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Have you tried this recipe?
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More Easy Soup Recipes To Try
If you like this ham and beans recipe, you might also enjoy these other delicious soup recipes:
- Creamy Tuscan White Bean Soup
- Instant Pot Turkey Chili
- Easy Baked Potato Soup
- Copycat First Watch Tomato Basil Soup
- Zuppa Toscana (Olive Garden Copycat)
Did you make this recipe?
Tag @unsophisticook on Instagram and hashtag it #unsophisticook.
FAQs
Put a thin layer of sauce atop the noodles, then top with cheese (there's no law saying you have to end the lasagna with a bare top). Be sure to cover the raised edges of the lasagna noodles, which is always what seems to get crunchy.
Can you boil no-boil lasagna noodles? ›
Yes, you can absolutely boil your lasagna noodles – even the oven-ready type. I prefer to par-boil (partially boil) oven-ready dried noodles for lasagna for 3-5 minutes before they become “al dente”. Al dente is an Italian term that literally means 'to the tooth'.
How do you keep lasagna from being soupy? ›
Cornstarch is cheap and widely available at most grocery stores with the flours and baking products. To use cornstarch as a thickening agent for lasagna sauce, add it in a slurry to the sauce as it simmers. A slurry consists of equal parts cornstarch and cold liquid.
How do you make lasagna not soggy? ›
The best way is to keep your ingredients dry. Cook your pasta sauce long enough to boil out most of the moisture so the sauce is thick. Do the same with the cheese portion of the layers.
Why are my oven ready lasagna noodles still hard in the oven? ›
Make sure the noodles are completely covered in sauce, because any exposed edges will turn hard and crunchy. Most no-boil noodles will expand during cooking, so it's best to slightly overlap them so they're not touching the sides of the dish.
How do you crisp the top of lasagna? ›
Sprinkle mozzarella cheese on top of the final layer of béchamel sauce. Bake in the preheated oven for around 25 minutes or until golden brown on top. Allow to stand for 5 minutes before serving.
What happens if you don't boil lasagna? ›
“When the no-boil noodle sheets are layered in between wet ingredients like sauce and ricotta cheese and then baked, they act like a sponge. The dried pasta begins to absorb the water from the surrounding ingredients, rehydrating and softening to a sturdy yet tender texture over time.”
Does no boil lasagna taste good? ›
No-boil lasagna noodles aren't just a convenient shortcut to piping-hot lasagna—they're actually way more delicious than the regular, frilly-edged kind you have to cook before using.
What happens if you boil no bake lasagna noodles? ›
In fact, for one of my favorite lasagna recipes, Italian lasagna with bechamel sauce, I recommend using oven-ready lasagna noodles and pre-boiling them. The advantage of pre-boiling lasagna noodles is to keep the pasta dish from drying out when using a thick sauce.
Does fresh mozzarella make lasagna watery? ›
Most people use low-moisture mozzarella in lasagna, and I am no exception. Fresh mozzarella tastes phenomenal in lasagna; however, the extra moisture will make the lasagna a bit watery. Sometimes I'll use bagged, shredded mozz in the layers but then will splurge for the good stuff on top.
The lasagna can (and should) rest before eating.
Yes it's tempting to cut into the lasagna right when you pull it from the oven, but let it rest on a cooling rack for at least 15 minutes. This will help firm up all the layers and make it much easier to slice a square.
Why does my lasagna always fall apart? ›
If you use a pasta sauce that is too liquid in consistency, you'll end up with a soupy lasagna that definitely won't keep its layers intact out of the baking dish.
What not to do when making lasagna? ›
A well-made lasagna can be a delicious and satisfying meal, just as long as it's cooked correctly.
- Not cooking the noodles correctly. ...
- Not having all the ingredients ready. ...
- Not browning the meat. ...
- Using the wrong cheese. ...
- Skipping the dairy sauce. ...
- Skimping on the amount of marinara. ...
- Improperly layering the noodles.
Mistake number 3: the sauce is too runny
If it is, don't worry, just let it reduce on the stove for around twenty minutes. Trust me, lasagna “boiled” in sauce just isn't the same. The key is to have a nice, thick sauce that won't seep too much into the pasta, but rather, get absorbed into it, making it more flavourful.
How many layers should a lasagna have? ›
Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese. Most lasagna recipes have two to three layers.
Why are my lasagna noodles crunchy? ›
If you skimp on the amount of marinara sauce in each layer, the noodles may come out too crispy and the meat too dry. The marinara sauce is what helps keep the cheese and noodle layers moist during baking, and adding the right amount is important to a successful casserole.
Should you bake lasagna covered or uncovered? ›
Cover the baking dish with aluminum foil. Bake in the preheated oven for 30 to 40 minutes. Remove the foil and bake until cheese is golden brown, 5 to 10 more minutes. Remove from the oven and let stand for 10 minutes before cutting and serving.
Should you cover lasagna with foil while baking? ›
If uncovered, the prolonged exposure to heat will quickly dry out your lasagna, no matter how much sauce you've added. Make sure to always add a layer of tin foil over your baking dish, which will trap the moisture inside while still allowing the dish to cook properly.
