Lasagne Soup

Lasagne Soup

Age suitable:
6 months +
Servings:
6 adults

Calcium rich, Egg free, Iron rich, Nut free, Protein rich, Soy free

5 stars

About the recipe

This is one of those meals that tastes like you spent hours cooking… but really it’s just a throw-everything-in-a-pot situation.

It has all the cosy flavours of lasagne without the layering, baking or dishwashing marathon. Rich tomatoey broth, tender pasta, hearty mince and creamy cheese on top… honestly the ultimate comfort food.

I also love meals like this for families because everyone can eat the same thing, just served a little differently depending on age and stage.

Age Appropriate:
6 months+ with modifications

Any notes for serving BLW or puree:
For babies, we recommend pulling some of the mince mixture. You can serve this mixed through mashed sweet potato, pumpkin or pulse pasta and some ricotta for an easy iron-rich meal.

Serving Suggestions:
Top with ricotta, parmesan or mozzarella.
Serve with buttered sourdough or garlic bread.
A dollop of pesto stirred through is delicious for older kids and adults.

Storage for freezer and fridge:
Store in the fridge for up to 3 days.
Freeze for up to 3 months.
The pasta will continue to absorb liquid as it sits, so you may need to add extra stock or water when reheating.

Optional iron boost:
If you want to increase the iron and zinc content even further, you can stir through a scoop of desiccated organ powder when adding the stock. We use Cell Squared organ powders. Use code BOOBTOFOOD for a discount.

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Ingredients

1 tablespoon olive oil

1 brown onion, finely diced

2 cloves garlic, crushed

2 carrots, diced

2 celery sticks, diced

500g beef mince

1 tablespoon Italian herbs

1 tablespoon tomato paste

1 zucchini, grated

700ml tomato passata

1 litre beef stock or bone broth

250g lasagne sheets, broken into rough pieces

1 tablespoon balsamic vinegar

Salt and pepper, to taste

1/2 cup parmesan cheese

1 cup ricotta

1 cup mozzarella

optional:1 TBSP desiccated organ powder

Method

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook until softened. Stir through the garlic and cook for another minute.
  2. Add the beef mince and cook until browned, breaking it up well with a spoon. Stir through the Italian herbs and tomato paste.
  3. Add the zucchini and cook for 2–3 minutes until softened slightly.
  4. Pour in the passata and stock or bone broth. If using desiccated liver or organ powder, add now. Bring to a gentle simmer.
  5. If serving to babies, you can remove some of the mince mixture at this stage before adding the pasta.
  6. Add the broken lasagne sheets and cook for roughly 12–15 minutes, stirring regularly so the pasta doesn’t stick together, until the pasta is tender.
  7. Stir through the balsamic vinegar and parmesan cheese. Taste and adjust seasoning if needed.
  8. Mix together the ricotta and 1/2 cup mozzarella.
  9. You can either dollop the cheese mixture over each bowl when serving, or spread it over the top of the soup in an oven-safe dish. Sprinkle with the remaining 1/2 cup mozzarella and bake at 200C until golden and bubbly (around 10 minutes) for a cheesy lasagne-style finish.

Ingredient Swaps

Beef mince → pork mince, chicken mince or x2 400g tins of drained lentils for a vegetarian version

Lasagne sheets → any pasta shape you have on hand

Ricotta → cottage cheese or creme fraiche

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