If I'm being honest, I could probably eat lasagna every day. But, if I'm being honest, it’s definitely not something I want to make every day. First you’ve got to make a meat sauce, and a good meat sauce takes time. Then, boil pasta sheets and let them cool. After you’ve assembled the casserole, only after having to check the recipe a few times to make sure you were layering it correctly, you've got to bake for a while and when the bubbly dish emerges from the oven, it rests a little bit longer before you can dive in, Garfield-style.
Don’t get me wrong, lasagna is worth the effort. It’s a labor of love with a big payoff. But it’s hard to pass as a quick-and-easy Wednesday supper. So, how can lasagna be added into the weeknight rotation? By losing the layers. It’s still a whole lot of love but with a lot less labor.
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Lasagna soup has been around for a bit. A quick Google search and you’ll find recipes from a few chefs, plenty of bloggers, and multiple publications. It’s got a few different names, too, like “lasagna stew” or “lazy lasagna.” Fast casual restaurant chain Hale and Hearty sells their version, called “Broken Lasagna Soup,” to hungry, soup-slurping New Yorkers during the lunch time rush.
I made a layer-less lasagna on the first really cold day of the year, riffing off of recipes I’d found on the internet. It was a hit. The second time I made it, shortly after having made the first, I took notes and made a few tweaks. This time, instead of boiling the noodles separately, I added them directly into the soup along with a little extra liquid. Without even realizing it I’d turn an already simple meal into an even simpler one-pot supper.
Breaking the noodles involves a little technique. To avoid projectile pasta pieces (you’d be surprised at how abruptly the noodles snap!) I use a tip I learned from a food stylist many years ago. Wrap the lasagna sheets in a kitchen towel and use the edge of the counter to break them. They snap a little bit more evenly, which is key to evenly cooked pasta, and more importantly, don't send sharp noodle shards flying across the kitchen.
Join The Conversation
Top Comment:
“Nothing against the lasagna soup, which I imagine is tasty, but let's not make lasagna more work than it is... (Okay, okay, sometimes I actually make my own lasagna sheets, so I imagine that constitutes a layer of unnecessary work... but why boil water unless necessary...)”
— Jennifer
Comment
Even though this lasagna is less traditional than most, it does not skip out on the cheese (that would be blasphemous). Instead of cheesy layers, this lazy version gets topped with a ricotta cream, made with fresh ricotta, a splash of heavy cream, and plenty of grated parmesan cheese.
Once the soup is spooned into bowls and dolloped with creamy ricotta, it gets a little fresh parsley, some torn basil and, obviously, more parmesan cheese. Much like it’s layered counterpart, this dish is as enjoyable in a bowl as it is in a plate.
Lasagna Soup With Ricotta-Parmesan Cream View Recipe
Ingredients
| 1 | pound lasagna noodles |
| 2 | tablespoons olive oil |
| 1 | pound ground beef |
| 1 | onion, chopped |
| 4 | garlic cloves, chopped |
| 1 | tablespoon kosher salt |
| 1 1/2 | teaspoons dried oregano |
| 1/2 | teaspoon red pepper flakes, or more to taste |
| 2 | tablespoons tomato paste |
| 1 | (28-ounce) can crushed tomatoes |
| 1 | (28-ounce) can diced tomatoes |
| 1 | (16-ounce) container ricotta |
| 1/4 | cup heavy cream |
| 1/2 | cup finely grated Parmesan, plus shavings for topping |
| Chopped parsley, for topping |
| Torn basil, for topping |
| 1 | pound lasagna noodles |
| 2 | tablespoons olive oil |
| 1 | pound ground beef |
| 1 | onion, chopped |
| 4 | garlic cloves, chopped |
| 1 | tablespoon kosher salt |
| 1 1/2 | teaspoons dried oregano |
| 1/2 | teaspoon red pepper flakes, or more to taste |
| 2 | tablespoons tomato paste |
| 1 | (28-ounce) can crushed tomatoes |
| 1 | (28-ounce) can diced tomatoes |
| 1 | (16-ounce) container ricotta |
| 1/4 | cup heavy cream |
| 1/2 | cup finely grated Parmesan, plus shavings for topping |
| Chopped parsley, for topping |
| Torn basil, for topping |
What's your favorite one-pot wonder? Tell us in the comments!
FAQs
Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.
How long should lasagna sit before eating? ›
When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.
How do you keep lasagna from being soupy? ›
Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna. Cornstarch is a classic binding ingredient that won't affect the sauce's flavor and is much more effective than flour.
Why is lasagna a comfort food? ›
Here are a few reasons why people appreciate lasagna: Rich and Comforting: Lasagna is a hearty and comforting dish with layers of pasta, creamy béchamel sauce, flavorful meat or vegetable fillings, and melted cheese.
What does adding egg to ricotta for lasagna do? ›
For extra creamy ricotta, add in an extra egg, a handful of grated parmesan, and a quarter cup of shredded mozzarella. Eggs help prevent the ricotta from drying out and serve to bind the ricotta so it doesn't become runny.
What happens if you don't add egg to ricotta for lasagna? ›
Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact. So what happens if you don't put eggs in your lasagna? It'll just be a bit runnier, but omitting the egg won't affect the taste.
Why does my lasagna fall apart when I cut it? ›
Mistake number 9: serving it as soon as it's out of the oven
Do you struggle with trying to cut freshly baked lasagna without it falling apart. As tempting as it might be to dig in right away, letting it rest for at least half an hour is key. Once it's had time to settle, cutting it into equal squares is easy peasy.
Should lasagna sauce be thick or thin? ›
(Some recipes call for a thick sauce, whereas for use in lasagna, the béchamel needs to have a pourable consistency.) The sauce is then seasoned with salt, pepper, and nutmeg.
How long should you let lasagna rest after taking it out of the oven? ›
For a perfectly layered lasagna, sit back and relax and let the ingredients firm up after you take it out of the oven. According to DeLallo, you should let your freshly cooked lasagna rest for 20 to 40 minutes.
Is there a wrong way to layer lasagna? ›
Begin Layering
After the initial sauce layer, add a layer of pasta sheets, ricotta mixture (or bechamel), sauce, and cheese. Then repeat the layers. Top the last layer of your lasagna with sauce and cheese. You can also alternate layers of sauce and ricotta cheese.
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.
What do you put on the bottom layer of lasagna? ›
Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.
Why put toothpick in lasagna? ›
Poke 9-12 toothpicks over the surface of your lasagna (to keep the foil from sticking to the cheese). Cover with foil and bake at 375˚F for 45 minutes.
Do Italians eat lasagna in Italy? ›
Lasagna: Variations throughout Italy
In the north, especially in Bologna, the most popular version of lasagna features fresh egg pasta colored green with spinach and layered with ragú, bechamel and Parmigiano Reggiano. Each region of Italy has its own signature lasagna specialty.
Why do Italians eat lasagna? ›
Lasagna first made is a grand entrance in Naples, Italy during the Middle Ages in the 14th century. Initially, this dish was reserved for special events and holidays. Ironically, this pleasure inducing food was introduced to Italians in the middle of the Black Plague.
How do you fix runny ricotta cheese? ›
Hang your ricotta or leave sitting in a strainer with a weight overnight. This will get rid of all the excess liquid allowing you to mix through whatever flavouring you want and then fill.
How do you thicken watery ricotta? ›
There are several ways to thicken ricotta filling. One is to place the filling in a fine strainer over a bowl and allow excess liquid to drain off. Another way is to line the strainer with cheesecloth. Yet another way is to add a thickener such as cornstarch or arrowroot starch.
Why is my ricotta not thickening? ›
If there isn't enough acid, the cream won't thicken to form curds. If yours is not thickening and changing to form curds after 10-15 minutes, add another tablespoon of lemon juice, give it a quick stir, and wait another 10-15 minutes. Repeat until it works.
