This hearty, tomato-rich soup gives you all the cozy layers of a classic lasagna without any of the baking-dish fuss. Ground beef gets a deep, savory brown, then simmers with onion, garlic, and tomato paste cooked down to a rich, brick-red base before crushed and diced tomatoes join the pot. Broken lasagna noodles cook right in the broth until tender, soaking up oregano, basil, and thyme along the way. Each bowl gets finished with creamy ricotta, melty mozzarella, and a dusting of Parmesan for that unmistakable lasagna finish. It's a comforting, one-pot dinner that works well for anyone watching their sodium intake, since you're fully in control of how much seasoning goes into the pot. Fresh basil on top adds a bright, fragrant finish that makes every spoonful feel like the real thing.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains at the center, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tbsp of the rendered fat.
Reduce the heat to medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
