Looking for a family dinner that’s hearty, freezer-friendly, and guaranteed to get your kids asking for seconds? This Lasagna Soup is a total winner. It’s rich, comforting, and perfect for filling up food jars, making it a dream recipe for busy weeks. We portion it out into our food jars and it easily lasts 5+ days, making lunchbox prep so much easier.
Best part? It freezes beautifully, reheats like a charm (just add some water when reheating to keep the consistency prefect), and is packed with all those saucy, cheesy lasagna vibes (without the fuss of layering). If your kids love lasagna, they’ll be all over this one 💛
Ingredients:
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2 tablespoons olive oil
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300-500g pound mince
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1 onion, diced
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4 cloves garlic, minced
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1 can diced Tomatoes
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1/4 cup tomato Sauce
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1/4 cup tomato paste
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4 cups chicken stock
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1 cup water
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1 tablespoon Italian seasoning
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1 teaspoon salt
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1 teaspoon pepper
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8-10 broken lasagna sheets (uncooked)
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1 cup smooth ricotta
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1/2 cup shredded cheese
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1/4 cup parmesan
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Fresh parsley to top.
Method:
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Heat a large pot over medium heat and drizzle in the olive oil.
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Add the ground beef, onion and garlic, and cook until the beef is browned and the onion is soft. Stir occasionally.
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Tip in the diced tomatoes (with their juice), tomato sauce, tomato paste, chicken stock, Italian seasoning, salt and pepper.
- Stir through the broken lasagna sheets, then pour in 1 cup of water to help loosen everything up if needed.
- Turn the heat to high and bring it all to a boil, then reduce to a gentle simmer.
- Let it simmer for 10-15 minutes, stirring often, until the pasta is cooked through.
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Turn off the heat, then stir through the smooth ricotta, shredded cheese and parmesan so it all melts in and turns creamy.
- Finish with a sprinkle of fresh parsley on top and serve warm 💛
