SOMA Living September 2023

RECIPE OF THE MONTH

ONE POT LASAGNA SOUP Prep time: 15 mins • Cook time: 45 • Servings: 6 If you’re craving lasagna but short on time, try this one pot lasagna soup. It’s a hearty, stick-to your-ribs meal with all the flavors of traditional lasagna. Prep is minimal, and it’s ready in just an hour. Serve with garlic bread and a salad.

INSTRUCTIONS

1. Heat the olive oil in dutch oven or heavy bottomed pot over med/high heat. Add the crumbled sausage and cook until golden brown, stirring frequently, about 5-6 mins. 2. Add the onion and saute until the onion is golden and softened, 4-5 mins. Stir in the garlic. Continue cooking for 2-3 mins. 3. Add the tomato paste and stir. Add the water and cook for 2 mins, stirring up all the bits that are stuck to the pan.

4. Add the sugar, crushed tomato, tomato sauce, stock and all the herbs and seasonings. 5. Stir well and add the lasagna noodles. Bring to a boil and reduce to a simmer. Cook, uncovered, until the noodles are tender, about 25 mins. 6. Stir in the cream and parmesan and gently simmer for 5 mins (do not boil or the cream may break). 7. Ladle into bowls and serve topped with mozzarella, ricotta, grated parmesan, and herbs. RECIPE NOTES - Substitute ground beef or mix with sausage. - Tomato puree or crushed tomatoes work as tomato sauce alternatives. - Omit cream, add more stock if desired. - Thin soup with stock if too thick. - Cheesy toppings enhance the baked lasagna flavor.

1 Tbsp extra virgin olive oil 1 lb crumbled sweet Italian sausage, or links removed from casing 1 onion, chopped 4 garlic cloves, minced 6 oz tomato paste (1 can) 2 Tbsp water 28 oz crushed tomato (1 can) 15 oz tomato sauce 1 tsp sugar 2 qts beef stock INGREDIENTS

1 Tbsp Italian seasoning, dried ¼ cup fresh basil, chopped or torn + more for garnish ¼ cup fresh parsley, chopped 1 ½ tsp kosher salt ¼ tsp ground black pepper ¼ tsp red pepper flakes 8 oz dry lasagna noodles, broken into large pieces (about 10 pieces) ¾ cup heavy cream ¼ cup parmesan, grated

TOPPINGS 7 oz shredded mozzarella (1 pkg) 1 cup ricotta cheese ¼ cup parmesan, grated 2 Tbsp basil and parsley, chopped or torn

www.WHATSHOULDIMAKEFOR.com

Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry, and mildly excessive collection of cookie cutters.

Irish

SEPTEMBER 2023 | SOMA LIVING 11

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