Recently we have been doing some travelling and when we came back I was beginning to think I had forgotten how to cook or bake. It seemed like everything I made ended up in the waste basket. One night for dinner I made lasagna and it just wouldn't set up. My husband and I began calling it lasagna soup. It tasted good but had to be served in a bowl. That got me to thinking, maybe there is such a thing as lasagna soup. So I began a search and it turns out there are several recipes for lasagna soup. I selected one and made some changes to work for my diet. I hope you enjoy it.
Lasagna Soup
6 oz noodles
1 1b. ground hamburger, turkey, sausage, or combination
3 tblsp. minced dried onion
4 cloves minced garlic
1 14.5 oz can chicken broth
2 10 3/4 oz. can tomato soup
2 tblsp. ketchup
2 tsp. balsamic vinegar
1 1/2 tsp. sugar
1 tblsp. plus 1/2 tsp. of the following: dried basil, parsley, oregano
2 bay leaves
1/2 tsp. salt
1/4 tsp. pepper
Garnish
Any combination of lactose free cheeses. I know many are not Italian but I'm just happy to find something I can eat. I used a combination of white and yellow cheddar lactose free cheese, lactose free jack cheese and goat cheese
Cook noodles according to package directions. Drain, drizzle a little olive oil over them and coat completely and set aside.
Brown meat and drain if necessary. Add all the other items and stir together. Simmer 20 to 30 minutes for the flavor to go through.
You can also cook this in the crock pot on low all day or high for half the day. Add the cooked noodles and when the soup is hot remove bay leaves and it is ready to serve with your choice of garnish.
If the soup is too thick, add more tomato soup or broth or both. Makes 4 servings
