This lasagna soup is cozy and comforting, just like a big hug! It’s loaded with Italian sausage and ground beef, sautéed garlic and flavorful herbs, and like its namesake, a melody of cheese. It’s SO easy to make, like you really can’t mess it up easy. The best thing though, it can be made dairy-free, and it tastes just as good. I give my dairy-free notes in the ingredient list below!
*Don’t forget we get 20% off Kettle & Fire broth with code JAYME at www.kettleandfire.com.*
1/2 lb ground beef
1/2 lb Italian sausage (I use spicy)
1 small yellow onion, diced
5 cloves garlic, minced
1 (28oz) can crushed tomatoes
1 (6oz) can tomato paste
1 (15oz) can tomato sauce
4 cups beef or chicken broth (I use Kettle & Fire)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 box gluten-free lasagna noodles (I use Jovial Foods)
2 cups fresh spinach
1 cup mozzarella, shredded (I use Organic Valley or dairy-free Miyokos)
1/2 cup parmesan, shredded (more to garnish, omit for dairy-free)
1 (8oz) container dairy-free ricotta (I use Kite Hill Foods)
Salt, to taste
Fresh black pepper, to taste
Fresh basil or parsley, to garnish
HOW TO MAKE
-In a large pot or Dutch oven, heat olive oil over medium high heat.
-Add in the italian sausage, ground beef and onions. Cook until meat is browned and onions are softened, about 7-10minutes. -Add in garlic and cook until fragrant, about 30 seconds. Stir so it doesn’t burn.
-Add in tomato paste, crushed tomatoes, tomato sauce, broth, basil, oregano, rosemary, thyme, and red pepper.
-Stir and simmer on low for 20 minutes.
-Break up the lasagna noodles into 2-3 inch pieces. Mine never break evenly, that’s ok.
-Cook according to package directions until al dente, and drain.
-Add the cooked lasagna noodles and spinach to the pot and stir to combine.
-Stir in the parmesan and mozzarella cheeses until melted.
-Add salt and pepper, to taste.
-Ladle into bowls, and top with a dollop of ricotta cheese.
-Garnish with parsley and parmesan cheese.