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A weeknight-ready lasagna soup that combines the cozy flavors of classic lasagna with a hearty, protein-packed twist. Made in one pot with red lentils, lean ground beef, lasagna noodles, and melty cheese — it’s comforting, fast, and family-friendly.
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Course: Dinner, Soup
Cuisine: Comfort Food, Italian-American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb extra-lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 tbsp tomato paste
  • 1.5 tsp Italian seasoning
  • 0.5 tsp dried basil
  • 0.5 tsp dried oregano
  • 0.5 tsp red pepper flakes (optional)
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp freshly ground black pepper
  • 0.75 cup dry red lentils, rinsed
  • 28 oz can crushed or diced tomatoes
  • 4 cups low-sodium beef or chicken broth
  • 8 lasagna noodles, broken into bite-size pieces
  • 2 cups packed baby spinach, roughly chopped
  • 0.75 cup ricotta cheese
  • 0.25 cup cottage cheese (optional)
  • 0.75 cup shredded mozzarella, divided
  • 2–3 tbsp grated Parmesan-style cheese (optional)
  • fresh basil or parsley, chopped

Equipment

  • 5–6-quart pot or Dutch oven
  • sturdy spoon or spatula
  • ladle
  • bowls

Method
 

  1. Chop the onion and mushrooms, mince the garlic, break the lasagna noodles, rinse the red lentils, and set everything near the stove.
  2. Heat olive oil over medium-high. Add ground beef and onion; cook for 5–7 minutes, breaking meat into crumbles. Add mushrooms and cook 3 more minutes.
  3. Stir in garlic and cook for 30–60 seconds. Add tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Cook 1–2 minutes.
  4. Add rinsed lentils and stir to coat. Pour in crushed tomatoes and broth, scraping any browned bits from the pot. Bring to a gentle boil.
  5. Reduce heat to medium, partially cover, and simmer for about 10 minutes until lentils begin to soften.
  6. Add broken lasagna noodles and stir to submerge. Cook 10–12 minutes, stirring often, until pasta is al dente and lentils are tender. Add more broth if needed.
  7. Stir in chopped spinach and cook 1–2 minutes until wilted. Let soup rest a few minutes off heat to thicken.
  8. Mix ricotta, cottage cheese (if using), and half the mozzarella in a small bowl. Season with salt and pepper.
  9. Ladle soup into bowls. Top with ricotta mixture, remaining mozzarella, Parmesan (if using), and fresh herbs. Adjust seasoning at the table.

Nutrition

Calories: 410kcalCarbohydrates: 39gProtein: 32gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 810mgPotassium: 910mgFiber: 5gSugar: 7gVitamin A: 2150IUVitamin C: 9mgCalcium: 180mgIron: 5mg

Notes

To lighten it up, reduce the cheese or replace ground beef with more mushrooms or lentils. To make it richer, blend some of the soup before serving or stir in ricotta or evaporated milk at the end. For meal prep, cook the base and add noodles and spinach when reheating.

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