This week’s video recipe is something a little bit different: lasagna soup. We love soup so much we decided to make a few recipes based on bringing our favourite dishes to soup form, so there are going to be plenty more where this came from.
This dish brings everything we enjoy about lasagna to a soup. It also brings along everything we enjoy about soup to a lasagne, which is pretty neat. We started with a tomato base and included plenty of the vegetables and herbs that you might want to use in your lasagna, which was a good start – but still just a vegetable soup. So how to make it more lasagna?
The first point was the inclusion of the mince. We love using Sainsbury’s mince for our lasagna and just about any other kind of mince-related situation. That’s not an ad, by the way – we genuinely have found it to be the best choice on the market so far. We cooked the mince separately and added it to the soup after it had been blitzed in the blender, so you still get the full texture and size of the mince pieces.
Finally, we had to deal with the fact that we needed lasagna sheets in the mix. Rather than going for the fatty, creamy white sauce, we opted for low-fat cheddar cheese as a topping, which we added directly onto the cooked lasagna sheets and then placed under the grill for a short time until it was melted. It’s important not to leave it for too long, as it won’t take kindly to the baking process.
Altogether, we think this makes a pretty good soup and a pretty good lasagna too. Depending on how al dente your lasagne sheets are, you may even be able to use them to scoop up small amounts of soup as you eat, which adds to the fun. If you’re more after function than appearance, you can cut them up after cooking into smaller pieces like croutons so that they are easier to eat along with spoonfuls of the soup.
Here’s the video of how we made them, and you’ll find the recipe right below. Let us know if you like them!
- 1 red pepper chopped
- 1 white onion chopped
- 4-5 mushrooms chopped
- 400 g tomato pasta sauce
- 2 lasagna sheets
- 50 g meat-free mince
- 30 g cheddar cheese OR one slice Emmental
- 1 handful basil
Begin cooking the mince and the lasagna according to your packet instructions.
Meanwhile, place the vegetables, basil and the tomato sauce into a blender, along with a pinch of Italian herbs (although you can skip this addition if you use tomato and herb sauce!)
Blend until a smooth soup forms.
Once the lasagna is ready, top with the cheese (grated if using cheddar) and place under the grill. Watch it carefully and remove it as soon as the cheese is nicely melted.
When the mince is ready, add it to your soup mixture and stir until it is fully mixed. The heat of the mince should be enough to warm the whole soup through, but you can also put it back over the heat in a pan to warm it through.
Pour your soup/mince mixture into two bowls, and top each with a lasanga sheet fresh from the grill.