Hearty One-Pot Lasagna Soup with Mascarpone Crust

Name: Hearty One-Pot Lasagna Soup with Mascarpone Crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 250 g 15% fat beef mince; 75 g pancetta; 150 g lasagne sheets broken into shards; 1 onion, roughly chopped; 1 carrot, roughly chopped; 1 celery stick roughly chopped; 3 clove garlic, roughly chopped; 400 g can cherry tomatoes; 2 tbsp olive oil; 1 tbsp tomato puree; 1 tsp dried mixed herbs; 1 litre beef stock; 1 bay leaf; 75 g mascarpone; 30 g Parmesan, grated; 10 g basil leaves torn, to serve

Enjoy all the comforting flavors of classic lasagna in a fraction of the time with this rich and creamy lasagna soup. Topped with a golden mascarpone and parmesan crust, it's the ultimate cozy meal for chilly evenings.

Servings4 Portions

Prep Time15 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

15% fat beef mince
250 g
pancetta
75 g
lasagne sheets broken into shards
150 g
onion, roughly chopped
1
carrot, roughly chopped
1
celery stick roughly chopped
1
garlic, roughly chopped
3 clove
can cherry tomatoes
400 g
olive oil
2 tbsp
tomato puree
1 tbsp
dried mixed herbs
1 tsp
litre beef stock
1
bay leaf
1
mascarpone
75 g
Parmesan, grated
30 g
basil leaves torn, to serve
10 g

Step-by-Step Instructions

In a large flameproof casserole dish or Dutch oven, cook the pancetta over low heat, stirring occasionally, until the fat has rendered and the pancetta is crisp and golden, about 8-10 minutes. Use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pan.

Add the olive oil to the dish and increase the heat to medium. Once the oil is shimmering, add the chopped onion, carrot, and celery. Sauté for 15 minutes until the vegetables are softened, then stir in the garlic and cook for another 2 minutes until fragrant.

Increase the heat to medium-high and add the beef mince. Cook for 3-4 minutes, breaking it up with a wooden spoon, until browned. Return the pancetta to the pan, then stir in the tomato purée and dried mixed herbs. Cook for 2 minutes more until the paste darkens slightly.

Pour in the canned cherry tomatoes and beef stock, stirring to combine. Bring the mixture to a boil, season generously with salt and pepper, and add the bay leaf. Reduce the heat to a simmer and cook for 15-20 minutes. Stir in the broken lasagne sheets and simmer for another 5 minutes, stirring occasionally to ensure the pasta doesn't stick together.