Lasagna Soup Casserole — Easy, One-Pan, 50 Minutes

Quick Facts

Time: ~50 minutes • Yield: 6–7 servings • Skill: Easy • Method: One-pot + quick bake finish • Diet tags: Crowd-pleasing

Introduction

Lasagna Soup solves the “lasagna on a weeknight” problem—and turning it into a baked casserole makes it even more satisfying. Start with a hearty stovetop soup that tastes like slow-simmered sauce, fold in noodles until thick and spoonable, then layer it with ricotta and mozzarella in a baking dish. Ten minutes later, you’ve got creamy, spoon-tender squares that cut neatly and reheat like a dream. Ideal for Easy Dinner Recipes, Pasta Soup Recipes, and that cozy, Creamy Lasagna Soup feeling everyone wants when it’s chilly.

Need more options for the week? Start with these crowd-pleasing Soup Recipes.

Why You’ll Love It

• Weeknight-easy: clear timing and minimal prep.
• Flexible: use beef/sausage/turkey or extra veg.
• Balanced flavor: tomato brightness + cheesy richness.
• Great leftovers: tight slices tomorrow = less mess.

This 50-minute Lasagna Soup Casserole transforms viral comfort food into an easy, weeknight-friendly dish. It’s thick, cheesy, and deeply satisfying — combining the flavors of lasagna with the ease of one-pot cooking and a quick bake.

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Course: Dinner

Cuisine: Italian-American

Calories: 475

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 0.5 lb ground beef
• 0.5 lb mild Italian sausage
• 1 onion, diced
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 24 oz marinara sauce
• 6–7 cups low-sodium chicken or vegetable broth
• 1 tsp Italian seasoning
• 0.5 tsp dried oregano
• 1 pinch crushed red pepper
• 9 lasagna noodles, broken
• 10 oz ricotta
• 1 cup shredded mozzarella, divided
• 0.5 cup grated Parmesan, divided
• chopped basil or parsley (for garnish)
• salt and pepper, to taste

Equipment

• Dutch oven for soup and noodle cooking
• Baking dish (9×9 or 8×10) for layering and baking
• mixing bowl for cheese mixture
• wooden spoon
• Aluminum foil for covering during baking

Method

 

1. Heat oil in a Dutch oven over medium heat. Add ground beef and sausage with a pinch of salt and pepper. Brown for 6–8 minutes, then spoon off excess fat.
2. Add diced onion and cook 2–3 minutes until translucent. Stir in garlic and tomato paste; cook until paste darkens slightly.
3. Stir in marinara, broth (start with 6 cups), Italian seasoning, oregano, and red pepper. Simmer 8–10 minutes. Taste and adjust seasoning.
4. Add broken lasagna noodles. Simmer 10–12 minutes, stirring to prevent sticking. Add more broth as needed until very thick and spoonable.
5. In a bowl, mix ricotta with half of the mozzarella and half of the Parmesan. Lightly season.
6. Grease baking dish. Spread half the soup, dollop half the cheese mix. Repeat. Top with remaining mozzarella and Parmesan.
7. Bake at 400°F for 10–12 minutes. Cover for 8 minutes, uncover for 2–4 minutes to lightly brown top.
8. Let rest for 5 minutes. Garnish with herbs and serve warm.

Nutrition

Calories: 475kcalCarbohydrates: 32gProtein: 28gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 960mgPotassium: 580mgFiber: 3gSugar: 7gVitamin A: 820IUVitamin C: 12mgCalcium: 340mgIron: 3.2mg

Notes

To lighten, use turkey and part-skim ricotta. For extra creaminess, stir in evaporated milk or finish with butter. Ideal for make-ahead meals, leftovers keep well and reheat beautifully. Add herbs, breadcrumbs, or chili flakes for garnish. To scale, double for a 9×13 dish or halve using an 8-inch pan.

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Ingredients

• 1 Tbsp olive oil
• ½ lb ground beef + ½ lb mild Italian sausage (or 1 lb turkey)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 Tbsp tomato paste
• 24 oz marinara sauce
• 6–7 cups low-sodium chicken or vegetable broth
• 1 tsp Italian seasoning, ½ tsp dried oregano
• Pinch crushed red pepper
• 9 lasagna noodles, broken
• 10 oz ricotta
• 1 cup shredded mozzarella, divided
• ½ cup grated Parmesan, divided
• Basil or parsley, chopped
• Salt and pepper

What each ingredient does:
Oil: sear • Beef/sausage/turkey: hearty base • Onion/garlic: savory lift • Tomato paste: umami • Marinara + broth: body and balance • Dried herbs: classic profile • Red pepper: warmth • Noodles: structure • Ricotta: cream • Mozzarella: melt • Parmesan: salt/tang • Herbs: freshness • Salt/pepper: seasoning.

Pro tip: Season lightly upfront—cheese and reduction add salt as you go.

Substitutions & Swaps

• Aromatics: add bell pepper or fennel.
• Protein: all-turkey or meatless with mushrooms/beans.
• Pasta: mafalda corta, bowties, or penne all work.
• Dairy: cottage cheese instead of ricotta; add a splash of evaporated milk for silkiness.
• Shortcuts: jarred marinara and pre-shredded cheese are fine; use pre-chopped onions.

Equipment Notes

A large Dutch oven keeps temperature steady for even noodle cooking. Use a 9×9 or 8×10 baking dish for a tall, satisfying slice. Keep foil handy for a brief covered bake to lock in moisture.

Step-by-Step

1. Brown meat (6–8 min): Heat oil; cook beef and sausage with a pinch of salt and pepper until browned. Spoon off excess fat.
2. Aromatics & paste (2–3 min): Add onion; cook until translucent. Stir in garlic 30 seconds. Add tomato paste; cook until it deepens.
3. Liquids & season (8–10 min): Stir in marinara, 6 cups broth, Italian seasoning, oregano, and a pinch of red pepper. Simmer; taste and adjust.
4. Noodles (10–12 min): Add broken lasagna sheets. Simmer, stirring so they don’t stick. Add more broth as needed—the goal is very thick, spoonable soup.
5. Cheese mix: In a bowl, combine ricotta, half the mozzarella, and half the Parmesan; season lightly.
6. Layer & bake (10–12 min at 400°F): Grease a baking dish. Spread half the thick soup, dollop half the cheese mix, repeat. Top with remaining mozzarella and Parmesan. Cover for 8 minutes, uncover for 2–4 minutes to lightly brown.
7. Rest & finish: Rest 5 minutes; shower with herbs and serve.

Doneness cues: steady bubbling at edges, top speckled golden, noodles just tender.

Make-Ahead, Storage & Reheating

• Make-ahead: Prepare the soup base and noodles to just shy of al dente, refrigerate up to 2 days, then assemble and bake.
• Fridge: 3–4 days, wrapped well.
• Freeze: Assemble without the final cheese, wrap tightly, freeze up to 3 months. Thaw overnight, add fresh cheese, and bake.
• Reheat: Oven 325°F covered until hot; add a splash of broth if needed.

How to Lighten / Make It Creamy

• Lighten: turkey + part-skim ricotta + extra spinach or zucchini.
• Creamy: whisk ¼ cup evaporated milk into the soup before layering; or stir in a knob of butter after baking for shine.

Toppings, Garnishes & Finishes

Crunch with garlic breadcrumbs; freshness with basil or parsley; tang with a quick squeeze of lemon; heat with crushed red pepper.

Sides & Pairings

Serve with garlic bread, a simple arugula salad, or roasted green beans. Sparkling water with citrus keeps it bright.

Scaling the Recipe

Double for a 9×13 (slightly longer bake). For half-batches, use an 8-inch pan and keep simmer times the same; the oven step stays short.

Nutrition & Dietary Notes

Protein-forward comfort with carbs + calcium from cheeses. Contains dairy and gluten; easy swaps exist with GF noodles and dairy-free cheeses.

Troubleshooting

• Soup too thin before baking? Simmer a few minutes to reduce.
• Top not browning? Broil 30–60 seconds, watching closely.
• Pasta too soft? Cook noodles slightly under before layering next time.
• Flat flavor? Salt in small doses, add Parmesan and a squeeze of lemon.

FAQs

Can I use cottage cheese? Yes—blend it for a smoother texture.
Can I make it with chicken? Ground chicken or shredded rotisserie chicken both work.
What if my sauce is too acidic? Add a pinch of sugar or more Parmesan.
Stovetop only? Skip the bake and serve as thick Lasagna Soup with a big ricotta dollop.

Variations

• Lemony Herb: finish with lemon juice/zest and fresh dill.
• Spicy Chipotle: stir in chopped chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: fold extra Parmesan into the top layer with a splash of cream.

Chef Notes / Test Kitchen Tips

Stop the noodle simmer at just-tender; the brief bake finishes them. Keep things saucy—thick, not dry—so the casserole stays lush. Expect the dish to finish between 10 and 12 minutes in the oven; rest 5 minutes before slicing.

Conclusion

This 50-minute Lasagna Soup Casserole turns viral comfort into a weeknight ritual: bold tomato, wavy noodles, and a blanket of melty cheese you can serve in tidy squares. It refrigerates like a champ and satisfies every cozy craving—pin it, make it, and enjoy.

When you’re ready for a new spin, try one from our Lasagna Soup Recipes.