This super-cozy, hearty soup has all the comfort of lasagna but only requires one pot and 30-minutes to make. For a heartier version, swap the ground beef for Italian sausage. Be sure to use regular lasagna noodle, not the “no-bake” variety. —Grant Melton
cloves garlic, chopped
1 1/2 teaspoons
red pepper flakes, or more if you like it spicier
28-ounce can crushed tomatoes
28-ounce can diced tomatoes
16-ounce container ricotta
finely grated Parmesan, plus more for topping
Four or five pieces at a time, wrap the lasagna noodles in a kitchen towel. (The towel will prevent noodle fragments from flying across the room when you break them.) Using the edge of the counter as leverage, press the towel into the counter to break the noodles into roughly 1-inch to 2-inch shards. Repeat with remaining pasta. Set aside.
In a large dutch oven, heat olive oil over high heat. Once hot, add the ground beef and cook until brown, breaking it up as it cooks. Once brown, add the onion and garlic. Cook, stirring occasionally, until onions become soft. Season with oregano, salt and red pepper flakes. Add the tomato paste and stir to combine. Add the can crushed tomatoes and can of diced tomatoes. Fully refill one of the empty cans with water and add it to the pot. Bring the mixture to a bubble. Once bubbly, add the lasagna noodles and stir to combine. Turn then heat down to medium-low, and cook, stirring occasionally, for 10 minutes. Meanwhile, make the ricotta mixture.
In a small bowl, using a fork, mix ricotta with the heavy cream until smooth. Once smooth, add the Parmesan cheese. Set aside.
Once the noodles are tender, serve the soup. Ladle into bowls and top with a dollop of the ricotta cheese, a few Parmesan cheese shavings, torn basil and chopped parsley.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.