Recently we were invited to our friend’s cabin and I offered to bring up our first night’s meal. I knew us three girls would be shopping on our way and definitely not arriving in time to make a meal. And the guys were probably going to be fishing and anything they caught that day we would eat the next night.
Lasagna is one of those meals you can make ahead of time and either freeze it until you want to use or assemble it the day before and bake it the next (and yes, the third option is to assemble and bake at the same time, but I’ve found it is best to let it sit for a day before baking – the flavors meld better).
Another new trick I read about and tried was not to cook the noodles – yep, even the boiled ones – which was what I used! I was very skeptical but when I poised this tip on my blog’s FB page, I had so many comments from people who don’t pre-cook their noodles, that I knew it would be OK (and it was).
So once us girls got back from shopping, we turned on the oven and popped this in – about an hour later we were seated and ready to go. Along with this, we served a caesar salad (pre-bagged) and some yummy bread.
Easy One Pot Lasagna Soup
- 2 tablespoons olive oil
- 24 oz. Italian sausage
- 2 cups chopped onions
- 3 cloves minced garlic
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 2 oz. tomato paste
- 28 oz. can fire roasted diced tomatoes
- 2 bay leaves
- 6 cups chicken stock
- 8 oz. mafalda pasta
- 1/3 cup minced fresh basil
- salt and pepper to taste
- 8 oz. ricotta
- 1/2 cup grated parmesan cheese
- 1/4 teaspoon salt
- 2 cups shredded mozzarella cheese
- Heat the olive oil in a dutch oven or large pot. Crumble the sausage and brown for 5 minutes.
- Add onions and saute for 5 minutes then add the garlic, oregano and red pepper flakes and cook for another minute.
- Add in the tomato paste mixing it in well. Cook for 3 minutes (the paste will turn a rusty brown color)
- Next add in the tomatoes, bay leaves and chicken stock. Combine and bring to boil.
- Reduce the heat then simmer mixture for 30 minutes
- Add in basil and season with salt and pepper
- Cook pasta separately (see notes in blog post) while soup is simmering.
- Combine the ricotta cheese, parmesan cheese and salt and set aside
- When ready to serve, add in the pasta and stir well
- Place in each bowl about 2 tablespoons ricotta mixture 1/4 cup of the mozzarella cheese
- Ladle soup over top and stir to combine
- Stir and enjoy!
Take a bite…
NOTE: you will get your workout carrying this around – I think it weighs about 5 lbs! Mangia!