LASAGNA SOUP


  •  4 tablespoons olive oil
  • 1 onion
  • 450 g ground meat
  • 4 cloves garlic
  • 1 heaping dessert spoon salt
  • 1 dessert spoon dried oregano
  • 1 dessert spoon black pepper
  • 1/4 nutmeg
  • 1 tablespoon tomato paste
  • 2 packs tomato purée (400 ml total)
  • 3 cups water (750 ml)
  • 2 cups chicken stock (500 ml)
  • 3 small bay leaves
  • Half a bunch of basil (approx. 8–10 sprigs)


• Heat 4 tablespoons of olive oil in a large, deep pan. Add the diced onion and the ground meat, and begin sautéing. Once the meat changes color, add the 4 cloves of crushed garlic and sauté over high heat for another minute. Add the salt, oregano, black pepper, and grated nutmeg, and continue sautéing.

• Add the tomato paste and sauté for another 1–2 minutes along with the spices.

• Once the meat has browned and the onion has become translucent, add the tomato purée, chicken stock, and boiling water.

• Finely chop the basil and add it to the pan along with the bay leaves. Add one tablespoon each of vinegar and sugar to balance the flavor of the sauce.

• Break half a package of lasagna sheets into small pieces by hand and add them to the boiling sauce. Note: If you use "no-boil" (oven-ready) lasagna sheets, they may disintegrate too much. You can also use any other type of pasta you prefer instead of lasagna. • Cook over medium heat for about 15–20 minutes until the lasagna noodles are tender. Stir occasionally and separate any noodles that may be sticking together. Once the cooking time is up, add 50g of grated Parmesan and stir.

• To prepare the cheese topping: while the lasagna cooks, place two chunks of *dil* (string) cheese, one packet of cream, a pinch of black pepper, and a quarter of a grated nutmeg into a small food chopper; blend until smooth. Stir in 70g of grated Parmesan. If the consistency is too thick, you can loosen it by adding a few spoonfuls of milk. Taste the mixture and add a little salt if needed, depending on the saltiness of the cheeses.

• Transfer the cooked lasagna soup—or lasagna dish—to a serving bowl. Spoon the cheese mixture over the top. Sprinkle with basil leaves and a little black pepper, and your lasagna soup—or dish—is ready to enjoy in just half an hour!

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