infused with garlic, onion, red wine, cream, and fresh basil.
Lasagna is a classic family comfort food, with a rich meat sauce, layers of gooey cheese, and oodles of noodles. This indulgent dish is not known for being light or macro friendly, and it can also be time-consuming to prepare, depending on how you make it. I wanted to keep the basic elements: savory meat, Italian seasoning, cheese, and creaminess. To add a healthier touch, I used fat free mozzarella, hidden veggies, lean ground turkey, oat milk (for the "cream," and some reserved pasta cooking water. The starch in the water is a key element to any creamy pasta dish.
This tasted just like lasagna; no layering or extra dishes needed! Cook everything in a pot, simmering to release deeper flavors, pour into your favorite bowls and enjoy :)
"A big warm hug in a bowl, perfect for cold winter nights."
Why should you try this lasagna soup?
*Minimal Effort - One pot recipes are perfect for busy weeknights!
*Basic Tomato Sauce - easy, homemade, with no added preservatives or chemicals you can't pronounce.
*Lower Calorie– A traditional serving of lasagna has 31g of fat and 613 calories. My version tastes just as delicious, while being the healthier choice.
Lasagna Soup
Ingredients:
SOUP
1 tbsp olive oil *optional
1 tbsp minced garlic
1/2 yellow onion, diced
2 stalks celery
2 carrots
4 oz. lean ground turkey
1 tbsp tomato paste
1 tbsp red cooking wine
1 tsp Italian seasoning
1/2 tsp: garlic + onion powder, salt
1/4 tsp chili flakes
SAUCE:
1 tomato (pureed)
1/2 c veg stock
1/2 c oat milk*
TO SERVE:
Zucchini noodles or pasta of choice
Fat free mozzarella
Salt, pepper, to taste
Fresh basil
(Serves 2)
Method:
1. SOUP: Add a drizzle of olive oil to a deep pot, heated on medium.
2. Use a food processor to quickly dice the celery, carrot, and onion.
3. Add the minced garlic to the pot with the diced veg, cover, and cook about 4-5 minutes, stirring occasionally.
4. Add in the ground turkey with 1 tbsp of water. Cook 2 minutes before flipping and cooking the other side. Use a spatula to break the turkey up into crumbles.
5. To the pot, stir in the tomato paste, pureed tomato (I air fried my quartered tomato and pulsed it in the food processor until smooth), veg stock, and oat milk (*can also use cream).
6. Lower in the zucchini noodles and stir in. Cover and cook around 5 min. (if using another pasta, cook time will be according to package directions). I opted for adding 2 ounces of pasta with my zucchini noodles, and reserved 1/4 cup of the starchy pasta water to add to the pot.
7. Ladle the soup into two bowls, top with cheese, fresh basil, and enjoy!
*Nutritional values may vary based on what you use. The chart below includes ff cheese, zucchini noodles, and 2 oz. pasta.
Calories (1 serving) | Carbohydrates (g) | Fat (g) | Protein (g) |
435 | 57 | 8 | 39 |
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