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