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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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