Hey Broiler Heads! This week’s recipe is a take on an idea that’s been floating around the internet this winter: lasagna soup. It has almost everything I like in a meal: noodles, tomatoes, and a savory broth. What’s not to love? Well, most version I saw are full of garbage ingredients or are so overly complicated that you might as well have just made a fucking lasagna (which if you’re looking for a recipe, book 1 has a killer one). At the end of the day, the beauty of soup for dinner is that you shouldn’t have to dirty 5 pans and tons of specialty equipment to get a meal on the table. Winter is for moving slow and staying cozy so our meals during these cold, dark days should be in keeping with that.
This recipe is much thicker and more stew-like than the previous soup recipes in this series. If you want more broth, cook the pasta separately. If you like how it appears in the photo below, just throw the noodles in the pot and embrace the ease of this dinner. Why work any harder than necessary? All you need to do is make sure the lentils are tender before throwing in the pasta so that everything is completely cooked by the time it’s time to dig in. Originally, I thought this was going to need some kind of bechamel or homemade ricotta on top but it really doesn’t. Feel free to add some if you really wanna overachieve but it wasn’t missed over here. Can’t find fire roasted tomatoes? Regular diced will do but the fire-roasted version adds a depth of flavor to the soup that makes it seem like it was simmering away all day, instead of less than an hour.
Lasagna Stew
Makes enough for 4-6 hungry people
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