Lasagna soup definitely hits the spot for classic lasagna without needing to turn on the oven. It’s easy to make on weeknights, and perfect for chilly evenings.
One of the oldest Italian recipes ever made is lasagna. People used to make it in the past with freshly-prepared pasta and hand- picked tomatoes. However, in recent days many chefs have found easier ways to make pasta while keeping the freshness of its savory taste. Lasagna have a very powerful taste thanks to the herbs and spices used.
In this recipe, you don’t need to use many utensils; only one pot and one dish. You are free to add any vegetable or type of cheese you think will go well with this dish. One Pot Lasagna Soup is very time efficient, too. With the use of the jar of pasta sauce, you don’t need to waste your time making the sauce. One pot lasagna soup is a great idea to make for your dinner because it is one of the quickest and best lasagnas you can ever make.
1 lb. Ground beef
1 lb. Ground Italian sausage
10 Lasagna noodles
1 Onion chopped
24 oz. Jar of pasta sauce
4 tsp. Minced garlic
8 C. Chicken broth
2 Tbsp. Tomato paste
14 oz. Can diced tomatoes
1 tsp. Sugar
2 tsp. Balsamic vinegar
2 tsp. Basil
1 tsp. Oregano
1 Bay leaf
Salt and pepper to taste.
In a large pot placed over medium-heat, add the ground beef, sausage and onion. Cook these ingredients until they become brown. If there is any excess fat, drain it.
Place the pot back on the stove and add in garlic. Saute for 30 secs.
Add in all the remaining ingredients except for the noodles, cover the pot and bring to boil.
Break the lasagna noodles into pieces and add them to your pot.
Lower the heat to medium-low and cook until the noodles are soft.
Add parmesan cheese, mozzarella, or ricotta on top.
Serve and enjoy!
You can serve your lasagna with garlic bread or breadsticks to soak it up in the sauce.
You can even serve it after you and your guests have a Caesar salad as an appetizer. This is going to give them some suspense to reach your lasagna.