Easy Lasagna Soup
All the cozy, cheesy flavors of lasagna in a comforting, easy-to-make soup form.
Equipment
- oven
- large skillet or Dutch oven
- large skillet
- medium bowl
- 9x13-inch baking dish
- wooden spoon
- measuring cups
- measuring spoons
- cutting board
- knife
- aluminum foil
- wire rack
Ingredients
Sauce Base
- 1/4 cup olive oil plus 2 tablespoons, divided
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 tsp kosher salt divided
- 1/2 tsp black pepper freshly ground, divided
- 1/4 tsp red pepper flakes optional
- 1 can crushed tomatoes 28-ounce
Meat and Cheese Filling
- 1 pound Italian sausage casings removed
- 1 pound ricotta cheese at room temperature
- 1 large egg beaten
- 1/2 cup Parmesan cheese grated, divided
- 1/4 cup fresh parsley chopped
- 1 package no-boil lasagna noodles 16-ounce
- 3 cups mozzarella cheese shredded, low-moisture, part-skim
Instructions
- Preheat your oven to 375°F (190°C). In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper flakes, and cook for 1 more minute until fragrant.
- Pour the crushed tomatoes into the skillet with the onion mixture. Fill the empty can about one-quarter full with water, swish it around, and pour it into the skillet to rinse out the remaining tomato. Stir well, bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer gently for 15 minutes.
- While the sauce simmers, prepare the fillings. In a separate large skillet, heat the remaining 1/4 cup of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon into small crumbles. Cook for 7-8 minutes, until the sausage is browned and cooked through. Remove from heat.
- In a medium bowl, make the ricotta filling by stirring together the ricotta cheese, beaten egg, 1/4 cup of the Parmesan cheese, the chopped parsley, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix until it is smooth and evenly combined.
- Assemble the lasagna. Spread about 1 cup of the tomato sauce into the bottom of a 9x13 inch baking dish. Arrange a single layer of no-boil lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles, then top with half of the cooked sausage crumbles and 1 cup of the shredded mozzarella. Spoon and spread another 1 cup of sauce over the cheese.
- Repeat the layering process: add another layer of noodles, the remaining ricotta mixture, the remaining sausage, 1 more cup of mozzarella, and 1 cup of sauce. Finish with a final layer of noodles. Pour the last of the sauce over the top layer of noodles, making sure to cover the noodles completely to prevent drying out. Sprinkle the remaining 1 cup of mozzarella and the remaining 1/4 cup of Parmesan cheese on top.
- Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Then, carefully remove the foil and continue baking uncovered for another 15-20 minutes, until the cheese on top is melted, bubbly, and has golden brown spots.
- Remove the lasagna from the oven and let it rest on a wire rack for at least 15-20 minutes before cutting and serving. This resting time allows the layers to set, making it easier to cut neat squares.
Notes
Letting the lasagna rest after baking is crucial for clean slices. The red pepper flakes add a nice kick but can be omitted.