Quick Facts
Time: ~45 minutes • Yield: 6–8 servings • Skill: Easy • Method: One-pot + quick bake finish • Diet tags: Family-friendly
Introduction
Lasagna Soup is the answer when you’re craving classic lasagna flavor without the hours of layering and waiting—then we take it one delicious step further by baking it into a sliceable casserole. The base simmers into a thick, tomato-rich soup loaded with noodles and three cheeses; then it’s poured into a baking dish, topped with ricotta and mozzarella, and baked just until set. You’ll get the cozy, creamy spoon-comfort of soup plus the satisfaction of neat, cheesy squares. Perfect for busy nights, meal prep, and anyone who loves Easy Fall Soup Recipes and Easy Dinner Recipes that don’t feel like shortcuts.
If you love this flavor profile, browse all of our Lasagna Soup Recipes for weeknight inspiration.
Why You’ll Love It
- Weeknight-easy: one pot to build flavor, a short bake for the finish.
- Flexible: swap proteins, noodles, or add spinach without changing the method.
- Balanced flavor: rich tomato, herb warmth, and creamy cheese in every bite.
- Great leftovers: the casserole firms up and reheats beautifully.
Lasagna Soup Casserole — Cozy, Reliable, Weeknight-Ready
- Total Time: 45 minutes
- Yield: 6–8 servings
Description
Lasagna Soup Casserole is cozy, tomato-rich lasagna “soup” simmered in one pot, then baked into sliceable, cheesy squares with ricotta, mozzarella, and Parmesan—weeknight-ready comfort that reheats like a dream.
Ingredients
2 Tbsp olive oil
1 lb ground beef or turkey
1 medium onion, diced
4 cloves garlic, minced
2 Tbsp tomato paste
1 (24 oz) jar marinara sauce
4 cups low-sodium chicken or vegetable broth
1 tsp Italian seasoning
½ tsp dried basil
¼ tsp red pepper flakes (optional)
8–10 lasagna noodles, broken into 2–3″ pieces
1 cup whole-milk ricotta
1½ cups shredded mozzarella, divided
½ cup grated Parmesan, divided
2 Tbsp chopped parsley or basil
Salt and pepper, to taste
Instructions
1) Prep + preheat: Heat oven to 400°F. Grease an 8×10 or 9×9 baking dish.
2) Brown & build flavor: In a large Dutch oven/soup pot, heat olive oil over medium-high. Add ground beef/turkey and onion. Cook 5–7 minutes until browned and onions are soft. Season with salt and pepper.
3) Bloom tomato & spices: Stir in garlic and cook 30 seconds. Add tomato paste, Italian seasoning, basil, and red pepper flakes. Cook about 2 minutes until paste darkens slightly.
4) Simmer the base: Add marinara and broth, scraping up browned bits. Bring to a simmer.
5) Cook noodles: Add broken lasagna noodles. Simmer 10–12 minutes, stirring often to prevent clumping, until noodles are just-tender and the mixture is thick.
6) Mix the cheese filling: In a bowl, combine ricotta + ¾ cup mozzarella (half) + ¼ cup Parmesan (half). Season with a pinch of salt and pepper.
7) Assemble: Spoon half the thick soup into the baking dish. Dollop half the ricotta mixture over it. Repeat with remaining soup and ricotta mixture. Top with remaining mozzarella and Parmesan.
8) Bake: Cover loosely with foil and bake 8 minutes. Uncover and bake 2–4 minutes more until edges bubble and top is lightly golden.
9) Finish: Sprinkle with parsley/basil. Rest 5 minutes before slicing and serving.
Notes
– Low-sodium broth helps you control salt; season at the end.
– Don’t overcook noodles on the stove— they finish in the oven.
– Too watery? Simmer uncovered 3–5 minutes before assembling.
– Make-ahead: Cook through noodle step, cool, refrigerate up to 2 days; assemble and bake before serving.
– Storage: Refrigerate 3–4 days. Reheat covered at 325°F or microwave with a splash of broth.
– Freeze: Up to 3 months unbaked; thaw overnight then bake (add fresh cheese on top after reheating if needed).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup recipes
- Method: One-pot + Bake
- Cuisine: Italian-American
Ingredients
- 2 Tbsp olive oil
- 1 lb ground beef or turkey
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 (24 oz) jar marinara sauce
- 4 cups low-sodium chicken or vegetable broth
- 1 tsp Italian seasoning
- ½ tsp dried basil
- ¼ tsp red pepper flakes (optional)
- 8–10 lasagna noodles, broken into 2–3″ pieces
- 1 cup whole-milk ricotta
- 1½ cups shredded mozzarella, divided
- ½ cup grated Parmesan, divided
- 2 Tbsp chopped parsley or basil
- Salt and pepper, to taste
What each ingredient does:
Olive oil: browns and carries flavor • Beef/turkey: savory base • Onion/garlic: aromatic backbone • Tomato paste: deepens tomato flavor • Marinara: quick, consistent sauce • Broth: soup body • Italian seasoning/basil: classic lasagna notes • Red pepper flakes: gentle heat • Lasagna noodles: familiar bite • Ricotta: creaminess • Mozzarella: stretch and melt • Parmesan: salty depth • Herbs: fresh finish • Salt/pepper: balance.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add celery or carrots for more body.
- Protein: ground chicken or sweet Italian sausage work great; for vegetarian, use mushrooms and lentils.
- Veg: toss in spinach or zucchini during the final simmer.
- Starch: swap mafalda corta, bowties, or penne if you don’t have lasagna sheets.
- Dairy/fats: cottage cheese can replace ricotta; finish with a pat of butter for extra gloss.
- Budget/time savers: rotisserie chicken (shredded) and jarred marinara cut prep; frozen chopped onions are fine.
Equipment Notes
A heavy 10–12 inch Dutch oven or soup pot builds fond and keeps heat steady. A 2–3 qt baking dish (8×10 or 9×9) is ideal for a thicker casserole layer. Have a spider or slotted spoon ready for stirring, and use a foil tent for the brief bake to keep moisture in, then uncover to get light browning.
Step-by-Step
- Brown & build flavor (5–7 min): Heat oil over medium-high. Add beef and onion; cook until the meat is browned and onions translucent. Season with salt and pepper. (Visual cue: browned bits on the pot.)
- Bloom tomato & spices (2 min): Stir in tomato paste; cook until darkened. Add Italian seasoning, basil, and red pepper flakes.
- Create the soup base (10 min): Pour in marinara and broth; scrape up fond. Simmer to marry flavors.
- Cook the noodles (10–12 min): Add broken lasagna noodles. Simmer, stirring so they don’t clump. Cook to just-tender; the soup will be thick.
- Cheesy mix (while noodles cook): In a bowl, combine ricotta, half the mozzarella, and half the Parmesan; season with a pinch of salt and pepper.
- Assemble the casserole (5 min): Ladle half the thick Lasagna Soup into a greased baking dish. Dollop half the ricotta mixture. Repeat with remaining soup and ricotta. Sprinkle the top with remaining mozzarella and Parmesan.
- Bake to set (10–12 min): Cover loosely with foil and bake at 400°F for 8 minutes, then uncover and bake 2–4 minutes until the edges bubble and the top is lightly mottled golden.
- Finish & rest (5 min): Sprinkle herbs. Rest a few minutes so slices hold. Taste a corner; adjust salt/pepper at the table.
Doneness cues: edges bubbling, top lightly golden, noodles fork-tender but not mushy.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup through the noodle step; cool and refrigerate up to 2 days. Assemble and bake just before serving.
- Fridge: Keeps 3–4 days. The casserole firms up—great for lunch slices.
- Freeze: Up to 3 months unbaked; thaw overnight, then bake. (Dairy can separate slightly; add a fresh sprinkle of cheese after reheating.)
- Reheat: 325°F covered until hot, or microwave with a splash of broth to loosen.
How to Lighten / Make It Creamy
- Lighten: Use part-skim ricotta, swap half the noodles for zucchini ribbons, and lean ground turkey.
- Extra creamy: Stir ¼ cup evaporated milk into the soup before assembling, or blend 1 cup of the soup and fold it back in for body. Temper any dairy off heat to avoid curdling.
Toppings, Garnishes & Finishes
- Crunch: garlic croutons or toasted pine nuts.
- Fresh: parsley, basil, or lemon zest.
- Tang/Heat: a squeeze of lemon, a dash of red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Crusty bread or focaccia, a crisp green salad with vinaigrette, or roasted broccoli. For drinks, sparkling water with lemon or a light, fruity beverage.
Scaling the Recipe
Double in a 9×13 dish; keep noodle simmering time the same, extend the bake by 3–5 minutes. Halve in an 8-inch square. For batch cooking, spread in shallow pans to cool quickly before refrigerating.
Nutrition & Dietary Notes
High-protein, family-friendly comfort. Contains gluten and dairy; choose GF lasagna noodles and your favorite dairy substitutes if needed.
Troubleshooting
- Too salty? Add a splash of broth or a dollop of ricotta; a squeeze of lemon helps.
- Too bland? Salt in small pinches; add grated Parmesan and a splash of acid.
- Too watery? Simmer uncovered 3–5 minutes to reduce before assembling; bake uncovered to finish.
- Overcooked pasta? Fold in a handful of fresh, undercooked noodles or add extra cheese for texture and richness.
FAQs
Can I use mafalda or bowties? Yes—sturdy shapes hold up well.
Best protein swap? Mild Italian sausage or ground turkey.
How do I keep it from drying out? Bake briefly and keep it covered most of the time; don’t over-reduce the soup.
Dairy-free option? Use your favorite DF mozzarella-style shreds and cashew-style ricotta.
How long does it keep? 3–4 days refrigerated; up to 3 months unbaked in the freezer.
Variations
- Lemony Herb: finish with zest and juice plus dill and parsley.
- Spicy Chipotle: add minced chipotle in adobo; balance with a touch of honey.
- Creamy Parmesan: stir extra Parmesan into the top layer and dot with a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages: meat, soup base, and after baking. Aim for noodle tenderness just shy of al dente before baking; it will finish in the oven. The casserole is usually done between 10–12 minutes—listen for steady bubbling at the edges.
Conclusion
This Lasagna Soup Casserole gives you the joy of soup and the tidy satisfaction of a baked slice. It’s fast enough for weeknights, keeps well for 3–4 days, and invites endless riffs. If you make it, rate and share your twist!
More comforting bowls await in our Soup Recipes.
