What I Make When I'm Craving Lasagna But Don't Have Time

Ingredients

• 0.75 lb Italian Sausage (bulk, no fennel, remove casing if present)
• 0.75 lb Ground Chuck (80/20 lean-to-fat ratio)
• 1.5 tsp Fennel Seeds (optional if sausage already has fennel)
• 28 oz Crushed Tomatoes (canned, no added salt)
• 5 cup No‑Sodium Beef Broth (use low‑sodium if unavailable)
• 1 tsp Crushed Red Pepper Flakes (adjust to taste)
• 6 clove Garlic (minced)
• 1 large Onion (diced)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 0.5 cup Dry Red Wine (deglazing, any dry variety)
• 0.5 lb Mafaldine Pasta (ridged pasta; broken into bite‑size pieces)
• 1 cup Ricotta Cheese (full‑fat, for stirring in at the end)
• 0.75 cup Parmesan Cheese (grated; 1/4 cup mixed in soup, 1/2 cup for topping)
• 1 piece Parmesan Cheese Rind (adds depth of flavor)
• 0.25 cup Fresh Parsley (chopped, for garnish and stir‑in)
• a handful Fresh Basil (torn, optional)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the large onion, mince the garlic cloves, measure out fennel seeds, red pepper flakes, broth, wine, and cheese. Set aside.

   Time: PT5M

2. Brown the Meat

   Heat 2 tbsp olive oil in the Dutch oven over medium‑high heat. Add the bulk sausage and ground chuck in a single layer. Let it sit without stirring for about 4 minutes, then flip to brown the other side. Cook until the meat is browned but not fully cooked through, about 8 minutes total.

   Time: PT8M

   Temperature: Medium‑high

3. Remove Meat and Sauté Onions

   Transfer the browned meat to a plate. Add a pinch of salt and a little more olive oil to the pot if needed. Add the diced onion and cook over medium heat until soft and translucent, about 6 minutes.

   Time: PT6M

   Temperature: Medium

4. Add Garlic, Fennel, and Spice

   Stir in the minced garlic, fennel seeds (if using), and crushed red pepper flakes. Cook for 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium

5. Deglaze with Red Wine

   Increase heat to high and pour in ½ cup dry red wine. Stir, scraping the browned bits from the bottom of the pot. Let the wine reduce completely, about 2 minutes.

   Time: PT2M

   Temperature: High

6. Combine Liquids and Simmer

   Return the browned meat to the pot. Add the 28‑oz can of crushed tomatoes, the 5 cups of no‑sodium beef broth, and the Parmesan rind. Bring to a gentle boil, then lower to a simmer.

   Time: PT5M

   Temperature: Medium

7. Simmer Base

   Let the soup simmer uncovered for at least 10 minutes (up to 15) to develop flavor.

   Time: PT15M

   Temperature: Low simmer

8. Add Pasta

   Break the mafaldine (or lasagna) pasta into bite‑size pieces and stir into the simmering soup. Cook until al dente, about 10‑12 minutes, stirring occasionally to prevent sticking.

   Time: PT12M

   Temperature: Low simmer

9. Finish with Cheese and Herbs

   Remove the pot from heat. Stir in ¼ cup grated Parmesan, the ricotta cheese, chopped parsley, and torn basil leaves. Taste and adjust seasoning with salt and pepper.

   Time: PT3M

10. Serve

    Ladle soup into bowls, sprinkle the remaining ½ cup grated Parmesan on top, and add an extra drizzle of olive oil if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

292

Protein

20g

Carbohydrates

25g

Fat

12g

Fiber

2g