Lasagna is one of the ultimate comfort foods, but it is a labor of love, meticulously building each layer with gooey cheese, robust tomato sauce, and your filling of choice. Here is a lasagna that you can eat 30 minutes after you begin prepping.
Lasanga Soup with Ricotta Dumplings
- 12 uncooked lasagna noodles
- ¼ cup olive oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tsp freeze-dried oregano
- 2 tsp freeze-dried thyme
- 1 pound ground beef
- 1 pound spicy italian sausage
- 1 tsp kosher salt
- ½ tsp black pepper
- 3 Tbsp tomato paste
- ¾ cup white wine
- 14.5 oz can whole tomatoes with juice
- 4 cups vegetable or chicken stock
- 1 Tbsp chopped parsley, plus more for garnish
- 1/2 cup heavy cream
- 1 cup whole milk ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 Tbsp minced parsley
- 1 Tbsp minced basil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces Cook off lasanga pasta, drain. Coat in olive oil and set aside.
- 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, 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 stock. 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.
- Pour in the cream and stir to combine. Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.
- In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . Stir until combined.
- Dish up bowls of soup add in the cooked pasta, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!