In the depths of winter, when we are all feeling hopeless and eternally cold, all we really need is a warming and easy recipe that won’t break the bank or take hours out of your day. Look no further than this lasagne soup: the perfect recipe to tide over those January blues and fill the lasagne shaped hole in your heart in less than an hour.
Ingredients:
- Lasagne sheets
- 500g of tomato passata
- 1/2 cup of tomato paste
- 1/2 onion
- 6 cloves of garlic
- 150g of beef mince (this is optional – I used Quorn mince)
- 1/2 cup of double cream
- Olive oil
- Parmesan
- Seasonings: salt, pepper, smoked paprika, oregano, basil
Instructions:
- In a pan, fry half a chopped onion and garlic in some olive oil until the onion is translucent and your kitchen smells like garlic.
- Add the tomato paste and seasonings then cook on medium-low until it becomes a darker shade of red.
- Add your tomato passata, fill the empty carton with water and add that as well. Add half a bag of mince (150g) to the sauce and cook for 10 minutes on medium or until it starts simmering.
- Break up the lasagne sheets (I normally use around 10). These can be as big or small as you’d like, but it will cook quicker if the pieces are smaller. As someone who makes this recipe quite often, I recommend not trying to make the pieces exact. There really is no controlling how these break.
- At this point if you think it’s too thick, feel free to add some water, a cup at a time. Don’t worry if you feel it’s too watery as this will cook down and reduce.
- Cook for about 20-25 minutes or until the sheets are nearly cooked, then add your double cream and parmesan.
- Plate up and add as much parmesan as your heart desires and enjoy!
Image provided by Shams Barghouti.