Lasagna Soup (Perfected Recipe!) - Cooking Classy (2024)

FAQs

What can I add to my lasagna to make it taste better? ›

Dried herbs + spices: Crushed red pepper flakes, dried oregano, bay leaf, sea salt and lots of freshly-cracked black pepper. Fresh basil: When it comes to fresh basil, I vote the more the merrier with this lasagna recipe. We will chop and stir a good amount of basil into the cheese mixture.

the viral lasagna soup recipe to make it! Start by sauteing onions and garlic, then add in either ground beef, Italian sausage, or both. Next add in your seasonings and tomato paste. Once that deepens in color, add in marinara sauce and chicken broth. Bring that to a boil, then add in broken up lasagna sheets.

Cornstarch is cheap and widely available at most grocery stores with the flours and baking products. To use cornstarch as a thickening agent for lasagna sauce, add it in a slurry to the sauce as it simmers. A slurry consists of equal parts cornstarch and cold liquid.

The sauce could be too watery. The noodles can be holding on to water. The vegetables are releasing excess moisture. If you are using ricotta be careful of the moisture it can add.

Milk. It tenderises the meat, to leave you with the most tender ragù.

Maybe a modern style Tuscan red rather than a classic Chianti or a southern Italian or Sicilian red like Nero d'Avola or Primitivo. Barbera is a good pairing too as are Italian grape varieties such as sangiovese from elsewhere.

Most lasagna recipes contain bechamel or ricotta to add a creamy element. Bechamel is traditional in many regions of Italy, while ricotta or cottage cheese is more prevalent in America.

While the exact origin of lasagna soup is unclear, it is believed to have originated in the United States, likely as a creative adaptation of the popular pasta dish. Italy, known for its love of pasta, specifically lasagna, inspired the creation of lasagna soup.

Ricotta cheese, with its creamy texture and mild flavor, is a quintessential ingredient in many lasagna recipes. However, it can also introduce excess moisture if not handled properly. To avoid a runny mess, it's crucial to pat dry the ricotta before incorporating it into your lasagna.

Why is my ricotta runny in my lasagna? ›

An unfortunate soupy texture in lasagna is caused by excess moisture in the ingredients. Thoroughly draining the ricotta cheese you'd use in a classic lasagna recipe or squeezing the cooked spinach you might add to a vegetarian version can definitely help.

When it comes to baking your lasagna, timing is everything. It's important to resist the urge to leave it in the oven for too long, as this can cause it to dry out. Instead, aim to slightly undercook it and then let it rest for about thirty minutes before digging in.

If you want a lasagna that's rich, creamy and decadent, turn to whole milk ricotta. It delivers on richness and creaminess! Be sure to season the cheese well with salt, crushed red pepper flakes, black pepper and dried herbs. Plain ricotta can be, well, very plain and mild.

I can only think of two reasons that a lasagna might be soupy. The Ragu or the Béchamel. If the Ragu is too soupy, cook it down until it isn't. If the Béchamel is too thin, then remake the roux so that it's thicker.

Squeeze out excess liquid from cooked vegetables or strain canned ingredients like diced tomatoes. Thicken the sauce: If your sauce is too thin, it can contribute to a watery lasagna. Simmer the sauce for a bit longer to reduce its moisture content and thicken it slightly.

A good tomato paste helps to thicken but also adds a sweet and savory umami flavor. Lean Ground Beef: Lean beef adds a robust and hearty meatiness that's essential in a classic lasagna recipe.

If uncovered, the prolonged exposure to heat will quickly dry out your lasagna, no matter how much sauce you've added. Make sure to always add a layer of tin foil over your baking dish, which will trap the moisture inside while still allowing the dish to cook properly.

You can make it ahead.

The lasagna needs at least 5 hours to chill and let the sauce soften the noodles, but you can definitely make it the night before (even 3 days before) and bake it when you need it. Want your own freezer lasagna? Wrap it up in foil once you assemble it, no need to bake it beforehand.

Spread a thin layer of sauce at the bottom. Top with a layer of noodles, followed by half the ricotta, half your desired fillings, and more sauce.