When I told my
number two son that I was making Lasagna Soup, he turned up his nose. “Uck, mom, lasagna is not supposed to be soupy.” He's right, it isn't, so I am taking the liberty of adapting and changing
the name of this recipe, first spotted on the Center Cut Cook blog to what it
really is, individual baked lasagnas. While it is made in a stock pot, ladled
into individual soup bowls, topped with cheese and baked a la French Onion
Soup, it is more of an Italian baked casserole than it is a soup. I love lasagna,
but, oh the trouble it is to make! All of that parboiling and stacking is
just too much work. This version is easy to prepare, fun to eat, and oh, so
delicious. It freezes beautifully, so if, like me, you are only serving two,
you will have much to look forward to in your future.
Individual Baked Lasagnas
Adapted from Center Cut Cook
1 tablespoon
vegetable oil
6 ounces ground
Italian Sausage
6 ounces ground
chuck
1 yellow onion,
diced
4 button mushrooms,
diced
2 cloves garlic,
minced
1/2 teaspoon red
pepper flakes (optional)
4 cups homemade
chicken stock
1- 28 oz. can fire
roasted, diced tomatoes
1/2 pound rotini
pasta
3 heaping
tablespoons tomato paste
2 teaspoons dried
oregano
1 teaspoon dried
basil
1/2 teaspoon salt
1/2 teaspoon freshly
ground black pepper
1/2 cup cottage or
ricotta cheese
1/2 cup freshly
shredded Parmesan cheese
2-1/2 cups
mozzarella cheese, shredded
In a large stock
pot, heat the oil on medium heat and cook the Italian Sausage and ground chuck,
(breaking it apart as it cooks with a wooden spoon) until done. Remove meat to
a paper towel-lined plate and allow to drain; set aside.
Add the onion and
mushrooms to the stockpot and sauté until soft. Then add garlic, and cook for a
minute or two, stirring constantly to prevent the garlic from burning. Stir in the red pepper flakes and cook for a
minute more.
Stir in chicken stock,
diced tomatoes, uncooked pasta, tomato paste, oregano, basil, salt, and black
pepper. Bring to a boil, then reduce the heat to medium-low. Add the meat
mixture back in and allow to simmer for about 30 minutes.
Preheat your
broiler on high. Make the cheese topping by combining cottage or ricotta
cheese, Parmesan cheese, and mozzarella cheese.
To serve, spoon
about 1-2 cups of lasagna into individual oven safe bowls. Spread some of the
cheese mixture over the top and broil until the cheese is melted and
bubbly.
Serves about 6.
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