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United States, Americas

Lasagna Soup

An American home dish that turns lasagne's meat and tomato sauce, pasta and cheese into a one-pot soup.

ServingsServes 2
Total cooking time40 min
DifficultyEasy

Method

  1. Heat the olive oil in a 22 cm pot, add the minced beef and fry over medium-high heat for , until no pink remains and it turns brown.

    Add in this stepOlive oil 1 tbspMinced beef 200 g

    medium-high heat

  2. Add the chopped onion, garlic and tomato paste and fry over medium heat for . Move on when the paste darkens in colour.

    Add in this stepOnion 1Garlic (cloves) 2Tomato paste 1½ tbsp

    medium heat

  3. Add the tomatoes, stock, herbs, sugar and salt. Bring to a boil over high heat for , then turn down to medium-low heat and simmer for .

    Add in this stepCanned tomatoes (diced or crushed) 400 gChicken or beef stock 550 mlItalian herb mix 1 tspSugar 1 pinchSalt ½ tsp

    medium-low heat→high heat

  4. Break each lasagne sheet by hand into 4 to 5 pieces, add them and cook over medium heat for , stirring often. It is done when the pasta is soft but still has some bite.

    Add in this stepLasagne sheets (dried) 4

    medium heat

  5. Serve in bowls, add a spoonful of ricotta to each and sprinkle with mozzarella, Parmesan and torn basil.

    Add in this stepRicotta 80 gMozzarella (grated) 50 gParmesan 20 gFresh basil 4 g

Cook's tip

The pasta keeps soaking up the liquid, so eat it straight away. If you plan to have leftovers, cook the pasta separately and combine in the bowl. Add a little stock or water when reheating.

Cooking it at camp

One burner and one pot are all you need. Fry the meat and onion at home, and at the campsite you only need to simmer it.