Cozy Fall Dinners (Lasagna Soup, Broccoli Cheddar Pot Pie, Tofu Scarpariello)
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Lasagna soup is a comforting twist on the classic Italian lasagna, originating from the rich culinary traditions of Italy. This dish brings together the beloved flavors of lasagna in a warm, hearty soup, making it perfect for family gatherings or cozy dinners. Today, it has gained popularity in various regions, often adapted with different proteins and vegetables to suit local tastes.
Ingredients
- ●ground beef
- ●onion
- ●garlic
- ●carrot
- ●celery
- ●canned tomatoes
- ●tomato sauce
- ●beef broth
- ●lasagna noodles
- ●Italian seasoning
- ●salt
- ●black pepper
- ●ricotta cheese
- ●mozzarella cheese
- ●parmesan cheese
- ●fresh basil
Instructions
- 1Heat a large pot over medium heat and add ground beef, cooking until browned, about 5-7 minutes.
- 2Add chopped onion, garlic, carrot, and celery to the pot; sauté until vegetables are softened, about 5 minutes.
- 3Stir in canned tomatoes, tomato sauce, and beef broth; bring to a simmer.
- 4Break lasagna noodles into pieces and add to the pot; cook until noodles are tender, about 10-12 minutes.
- 5Season the soup with Italian seasoning, salt, and black pepper to taste.
- 6In a separate bowl, mix ricotta cheese with a pinch of salt and black pepper.
- 7Ladle the soup into bowls and add a dollop of the ricotta mixture to each serving.
- 8Top with shredded mozzarella and grated parmesan cheese.
- 9Garnish with fresh basil before serving.
milkgluten
Ingredients
- ●1 pie crust (store-bought or homemade)
- ●2 cups broccoli florets
- ●1 cup shredded cheddar cheese
- ●1/2 cup diced onion
- ●1/2 cup diced carrots
- ●1/2 cup frozen peas
- ●2 cups vegetable broth
- ●1/4 cup all-purpose flour
- ●1/4 cup milk
- ●2 tbsp butter
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large skillet, melt the butter over medium heat. Add the diced onion and carrots, and sauté until softened, about 5 minutes.
- 3Stir in the broccoli florets and cook for another 3 minutes until they are bright green.
- 4Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- 5Gradually add the vegetable broth while stirring constantly to avoid lumps. Bring to a simmer and cook until the mixture thickens, about 5 minutes.
- 6Stir in the milk, garlic powder, onion powder, salt, and black pepper. Remove from heat and mix in the shredded cheddar cheese until melted and smooth.
- 7Add the frozen peas and mix well. Pour the filling into a pie dish lined with the pie crust.
- 8Cover the filling with the top crust, sealing the edges. Cut slits in the top crust to allow steam to escape.
- 9Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
- 10Let the pot pie cool for a few minutes before serving.
Equipment
pie dishskilletmixing bowlmeasuring cupsmeasuring spoons
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