Description

All the cozy, cheesy flavors of classic lasagna in a hearty bowl: a rich tomato-broth base loaded with sausage, ground beef, lasagna noodles, and a luxe ricotta–mozzarella–Parmesan topping.

Ingredients

For the Soup Base:

8 oz lean ground beef (about 90% lean)

8 oz ground Italian sausage (sweet or spicy)

Kosher salt and freshly ground black pepper, to taste

1 yellow onion, diced

1 tbsp olive oil

3 garlic cloves, minced

2 tbsp tomato paste

24 oz marinara sauce (jarred or homemade)

¼ tsp crushed red pepper flakes (optional, to taste)

2 tbsp chopped fresh parsley (or 2 tsp dried)

½ tsp dried oregano

1 tsp dried basil

7 cups low-sodium chicken or vegetable broth

9 sheets lasagna noodles, broken into pieces

2 cups baby spinach leaves (optional)

For the Cheese Topping:

10 oz ricotta or cottage cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

For Garnish:

Fresh basil leaves

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Instructions

1. Brown the meats: In a large heavy-bottomed pot or Dutch oven over medium-high heat, cook 8 oz ground beef and 8 oz Italian sausage, breaking into crumbles. Season with a pinch of salt and pepper. When browned, drain excess grease, remove meat, and set aside.

2. Sauté aromatics: In the same pot, add 1 tbsp olive oil. Add the diced onion and cook over medium heat until softened and lightly golden, about 5 minutes. Stir in minced garlic and cook 1–2 minutes until fragrant.

3. Build the base: Stir in tomato paste and cook 1 minute. Add marinara, crushed red pepper flakes, parsley, oregano, and basil. Pour in the broth, return the browned meats to the pot, and stir. Increase heat and bring to a gentle boil.

4. Cook noodles & greens: Add broken lasagna noodles. Stir often so they don’t stick, and cook until tender, 10–12 minutes. If using spinach, stir it in during the last 2 minutes to wilt.

5. Mix the cheese topping: In a small bowl, combine ricotta (or cottage cheese), mozzarella, and Parmesan; stir until well blended.

6. Serve: Ladle soup into bowls. Add a generous dollop of the cheese mixture on top and garnish with fresh basil. Add extra pepper or Parmesan to taste.

Notes

For deeper flavor, take time to brown the beef and sausage well before draining.

Break noodles into uneven pieces for a rustic “lasagna bite” in every spoonful.

Adjust heat with more crushed red pepper to taste.

Use low-sodium broth to better control saltiness.

Spinach is optional and wilts quickly—add at the end.

Great with crusty bread for dipping.