New Lebanon— Lasagna Soup may not sound wonderful at first, but take it from me, it is. This soup is warming and hits all the same spots as lasagna with a portion of the work. This quick and easy soup is perfect for a chilly weeknight or a snowy weekend. Add a side salad and some crusty bread, its fancy enough to impress your guests, too. Throw out your inhibitions and throw these ingredients into the pot. You won’t regret it!
Lasagna Soup with Fried Ricotta
1 pound ground beef
1 tablespoon olive oil
1 large yellow onion, chopped
3 cloves garlic, minced
2 tablespoon tomato paste
1 jar marinara (homemade or store-bought)
1/4 teaspoon red pepper flakes
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
8 cups chicken (or vegetable) broth
10 lasagna noodles, broken into 5 pieces
10 ounce ricotta cheese
1 cup mozzarella, shredded
1/2 cup parmesan, grated
1 cup Italian-style breadcrumbs
Salt and pepper, to taste
Fresh basil, for garnish
Brown ground beef in a large pot, season with salt and pepper, and remove.
Add olive oil and onions and cook until done. Add garlic and cook until fragrant (about 1-2 minutes.) Stir in tomato paste and spices and cook until fragrant (about 1-2 minutes.)
Add in marinara sauce and broth, and bring to a boil. Once boiling, add lasagna noodles. Cook until al dente (tender, but with some chew.) Return cooked meat to pot and simmer, covered.
In a bowl, combine the three cheeses. Shape the cheese mixture into disks and bread each disk with breadcrumbs. Place each disk onto parchment paper and air-fry until golden brown.
Ladle soup into each bowl and place a fried cheese disk on top, garnished with fresh basil.
