Oh comfort food, how I love your warmth on a blustery day. I really enjoy lasagna but am usually too lazy to make it. It’s true, I’ll admit it. This was my lasagna compromise. The recipe was good, I did make some changes including; using marinara sauce instead of tomato sauce, added pasta while cooking, added more water and oregano and added all cheese into the pot at the end (After the photo was taken). This created a completely different finish. It was thick and creamy, almost completely lasagna like and not soupy. I was ok with that! Try it my way below or check out the original recipe.
- 1 lb Italian Chicken Sausage, casings removed
- 2 cloves garlic, minced
- ¼ tsp dried red chili flakes
- 2-3 tsp dried oregano
- 1 tsp onion powder
- 1 (28 oz) can diced tomatoes
- 4 C beef broth
- 16 oz tomato sauce or marinara
- 1 lb dry farfalle pasta, cooked
- 8 oz ricotta cheese
- ½ C parmesan cheese, shredded
- ½ mozzarella cheese, shredded
- ¼ tsp salt
- Water if needed
- Crumble sausage into a large pot and brown over medium heat until cooked through. Stir in garlic, chili flakes, oregano, and onion powder. Add tomatoes, broth, and tomato sauce and bring to a boil, add pasta and reduce to medium-high until pasta is cooked al-denti
- Reduce heat to low and let simmer for another 5 minutes.
- In a small bowl combine ricotta, parmesan and mozzarella cheeses. Season with salt.
- To serve, place a dollop of the cheese mixture in the bottom of a bowl and top with a serving of cooked pasta. Ladle hot soup over the top and let sit for a minute to let the cheese melt. (OR add cheeses to the pot and stir)
Adapted from Heather Like Food