Lasagne Soup Cheesy Garlic Toast (Printable Version)

Deconstructed lasagne meets savory soup with golden cheesy garlic toast, perfect for a cozy Italian-inspired meal.

# What You’ll Need:

→ Lasagne Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 3 garlic cloves, minced
04 - 1 pound ground beef or Italian sausage
05 - 2 tablespoons tomato paste
06 - 28 ounces canned crushed tomatoes
07 - 4 cups chicken or vegetable broth
08 - 1 teaspoon dried oregano
09 - 1 teaspoon dried basil
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 8 ounces lasagne noodles, broken into pieces
12 - 1 cup shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese
14 - 1 cup ricotta cheese
15 - Salt and black pepper, to taste
16 - Fresh basil, for garnish

→ Cheesy Garlic Toast

17 - 1 small baguette or 4 slices Italian bread
18 - 1/4 cup unsalted butter, softened
19 - 2 garlic cloves, minced
20 - 1 cup shredded mozzarella cheese
21 - 2 tablespoons chopped fresh parsley

# Step-by-Step Guide:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 3 minutes. Stir in minced garlic and sauté for another minute.
02 - Add ground beef or sausage to the pot, breaking up the meat with a spoon as it cooks. Continue until browned and fully cooked, 5 to 7 minutes. Drain excess fat if necessary.
03 - Stir in tomato paste and cook for 1 minute until deepened in color. Add crushed tomatoes, broth, dried oregano, dried basil, and red pepper flakes. Season with salt and black pepper.
04 - Bring the mixture to a simmer. Add broken lasagne noodles and cook uncovered, stirring occasionally, until noodles are tender, 12 to 15 minutes.
05 - Preheat oven to 400°F (200°C). In a bowl, combine softened butter and minced garlic. Spread over bread slices, then top with shredded mozzarella and chopped parsley. Arrange bread on a baking tray.
06 - Bake bread for 8 to 10 minutes, or until cheese is melted and bread is golden brown.
07 - Once noodles are tender, stir in half the mozzarella and Parmesan cheeses. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls. Top each with ricotta cheese, remaining mozzarella, and Parmesan. Garnish with fresh basil leaves.
09 - Serve soup hot alongside cheesy garlic toast for dipping.

# Additional Tips::

01 -
  • Quick to make and delivers all the cozy vibes of a baked lasagna
  • Flexible and easy to adapt for vegetarian or gluten-free needs
  • Pairs beautifully with cheesy garlic toast perfect for dipping
  • Only one pot is needed for the soup so clean-up is a breeze
02 -
  • This is high in protein and easily customizable
  • Freezes beautifully for meal prep
  • A true crowd-pleaser for both kids and adults
03 -
  • Break the lasagne noodles by hand so you get rustic uneven pieces that catch cheese
  • Sauté garlic briefly so it does not burn or turn bitter
  • Always taste and adjust salt right before serving since cheese and broths vary in saltiness

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