Are you a fan of a saucy lasagne? Well this lasagne soup is a sauce-lovers heaven!
It’s a simpler form of lasagne, all cooked in one pan and topped off with plenty of cheese.
It freezes really well, so I’ve written this as a big-batch recipe – so you can eat some for dinner and freeze the rest for another night.
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I’m a bit of a fan of sloppy lasagne.
Maybe i’ve just become conditioned to it – because most of the time my lasagne spreads out on the plate as soon as I dish it up!
I want the look of a perfectly sliced piece of lasagne, but I always lean towards adding more liquid because I want the taste of a cheesy, saucy gooey version!
Can’t have it both ways, so if you’re craving that extra saucy version, I’d totally go with lasagne soup – it’s saucy and gooey and it’s supposed to look like that.
(….but if you do want the regular version – here’s my homemade lasagne recipe)
📋 What do we need for Lasagne soup?
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP If you’re freezing portions of this, scoop out portions before you add the cheese ⬇️ – then add cheese right before serving.
Of course there’s no bechamel/white sauce in this soup – that would involve dirtying another pan!
The addition of a little double cream is used in place of it for a hint of that creamy flavor.
Serve topped with parsley and black pepper – as well as shredded cheese, for a hearty and easy dinner that everyone will love!
🍽️ What to serve it with
🍲 More fantastic Soup recipes
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One-Pan Lasagne Soup
One pan lasagne soup – all the taste of lasagne but so much simpler!
INSTRUCTIONS
Heat the oil in a large dutch oven/casserole dish over a medium heat.
2 tbsp olive oil
Add the onions and cook for 5 minutes, stirring often, until softened.
2 medium onions
Add in the chopped peppers and garlic and cook for a further minute, stirring often.
1 red bell pepper, 4 cloves of garlic
Add in the minced beef, salt and pepper, and cook until browned – stirring often and breaking up any large pieces as you go.
900 g (2 lbs) minced (ground) beef, ½ tsp salt, ½ tsp pepper
Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes.
10 small mushrooms, 120 ml (½ cup) red wine (optional)
Add the stock, tinned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to the boil.
1 litre (4 cups + 2 tbsp) beef stock, 2 x 400g (2 x 14 oz) tins chopped finely tomatoes, 2 tbsp tomato puree, 1 tsp sugar, 1 tbsp dried oregano, 1 tbsp dried thyme
Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.
8 dried lasagna sheets
Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.
Stir through the cream, then turn off the heat.
60 ml (4 tbsp) double (heavy) cream
Stir through the spinach, then sprinkle on the cheddar, parmesan and parsley before serving.
100 g (3.5oz) fresh baby spinach, 100 g (1 packed cup) grated mature cheddar cheese, 50 g (½ cup) grated parmesan, 2 tbsp chopped fresh parsley
✎ Notes
Yes, you can make this recipe ahead, then cool, cover and refrigerate it for 2-3 days.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
Reheat the soup in a pan (or in bowls in the microwave), stirring often, until piping hot.
You can add in more water or stock to thin our the consistency during reheating.
I recommend adding the cheese right before serving.
Can it be frozen?
Any leftover soup can be cooled, covered and frozen.
If you are planning on freezing, then I would recommend taking out the servings you’re going to freeze before adding the cheese (don’t worry if you’re freezing leftovers and it has cheese on though – it’s just nicer to add the cheese right before serving).
Defrost the soup in the refrigerator overnight, then reheat in a pan (or in bowls in the microwave), stirring often, until piping hot.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
You can add in more water or stock to thin our the consistency during reheating.
Can I use fresh lasagne sheets?
Yes, you can use fresh lasagne, but fresh lasagne will absorb less liquid and will take less time to cook.
I would recommend using half the amount of stock. Simmer the soup, after adding the stock, tinned tomatoes and herbs (but before adding the fresh lasagne sheets), for 10 minutes. Then add in the chopped/torn fresh lasagne sheets and cook for 5-6 minutes, until the pasta is tender.
Nutritional Information is per serving (this recipe serves 8)
Nutrition
Calories: 477kcalCarbohydrates: 29gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 1044mgPotassium: 911mgFiber: 4gSugar: 7gVitamin A: 2176IUVitamin C: 37mgCalcium: 264mgIron: 6mg
This post was first published in June 2016. Updated February 2023 with new photos, video and a couple of recipe tweaks.
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