Whether it's a Sunday lunch, a pot luck bring-along, or a hearty weeknight meal, this Lasagna Soup recipe is a winner for delicious, fast, and simple.
WHAT IF I DIDN'T THAW OUT THE GROUND BEEF AHEAD OF TIME?
No worries - honestly, I do it all time!
Some people stand beside the stove and try to scrape off layers as they cook, but I want a hands-off method so I can prep the rest of the meal.
A simple trick is to put the frozen ground beef in your pot on medium/medium-low (I do it at level 5), with the lid on. It will take about 10 minutes to thaw through, but at the medium-low heat you can confidently step away from the stovetop without it burning.
I've done this with up to 5lbs of frozen ground beef - it takes closer to 20 minutes... but it's still hands off. With all the other prep done, throwing the rest of the meal together is a snap.
Our ground beef isn't greasy, but there may be moisture in the pan from the trapped steam - I drain this off to help the ground beef fry faster.
EASY TO ADAPT
Trade for any type of noodles you have in the pantry - break spaghetti into shorter pieces, or crumble larger lasagna noodles.
Need gluten free? Switch to egg noodles.
Not a fan of ricotta? Try mozzarella or parmesan for other classic takes on lasagna.
Want to indulge? Try three-cheese!
Once you've tried this soup a couple times, it's easy to adapt and make it your own.
