Lasanga Soup

All the soul of lasagna, none of the careful layering. This soup browns ground beef with a whole vegetable garden, onion, green pepper, celery, and mushrooms, then builds a rich tomato broth with pasta sauce, basil, and oregano. A spoonful of brown sugar is the quiet trick that tames the tomatoes’ acidity.

Lasagna noodles go right into the pot to soften and soak up the broth, no separate boiling required.

Then comes the part that makes it lasagna and not just soup: a beaten mix of eggs, cottage cheese, and parmesan spread over the top, cut in so it swirls through, and covered with a blanket of mozzarella. A quick stint in a hot oven turns the cheese golden and bubbly. Ladle it out with garlic bread and you’ve got lasagna in a fraction of the effort.

Chef Tips

• Break the lasagna noodles into rough pieces before adding them. They’re easier to eat with a spoon and cook more evenly in the broth.
• Don’t skip the brown sugar. Just a spoonful balances the acidity of the tomatoes and pasta sauce so the broth tastes round, not sharp.
• Use a deep oven-safe pan or individual ovenproof bowls so you can brown the cheese topping without transferring twice.

Variations

• Swap the ground beef for Italian sausage for a spicier, richer base.
• Use ricotta in place of cottage cheese for a smoother, more traditional lasagna layer.
• Stir in a handful of spinach with the broth for extra greens.