One-Pot Lasagna Soup: Fast and Delicious Weeknight Dinner Idea!

Start by sautéing 1.5 pounds of ground beef in the bottom of a pot until almost fully cooked.

Add 2 beef bouillon cubes to the beef for flavor.

Season the beef with 1 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of Italian seasoning, and 1/4 teaspoon of red pepper flakes.

Add a 28 oz can of whole tomatoes and 2 jars of pasta sauce (1 marinara and 1 tomato basil) to the pot.

Fill one of the empty pasta sauce jars with water, shake it to get the remaining sauce out, and add that water to the pot.

Stir the mixture, crushing some of the tomatoes as you go, and let it come to a simmer.

Taste the mixture and add 2 more beef bouillon cubes and 1/2 teaspoon more Italian seasoning if needed.

Break 10-12 oz of lasagna noodles into thirds and add them to the pot, stirring to combine.

While the noodles cook, prepare the cheese topping by mixing together 3/4 container of cottage cheese, grated parmesan, and mozzarella in the pot without using a separate bowl.

Once the noodles are fully cooked and have absorbed the sauce, serve the soup with a dollop of the cheese mixture on top.

Equipment Needed

Dietary

Allergens