Description
This One Pot Lasagna Stew is a hearty and comforting vegetarian soup that captures all the flavors of classic lasagna, featuring mushrooms, white beans, zucchini, and a creamy herbed ricotta topping. Ready in under 40 minutes, it’s perfect for a satisfying weeknight dinner and makes delicious leftovers.
Ingredients
Vegetables and Aromatics
- 3 Tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 8 oz. sliced cremini mushrooms
- 1 medium zucchini, thinly sliced into half moons
- 3 to 4 garlic cloves, minced
Sauce and Seasonings
- 3 Tbsp. tomato paste
- Pinch of crushed red pepper flakes
- 1 Tbsp. Italian seasoning
- 1 tsp. kosher salt (or more to taste)
- 1 (28-oz.) can crushed tomatoes with basil
Beans, Broth, and Pasta
- 1 (15-oz.) can navy beans, rinsed and drained
- 4 cups vegetable or chicken broth
- 6 oz. dry lasagna noodles broken into small pieces (about 7 sheets)
Cheese and Herbs
- 1/2 cup grated Parmesan cheese, divided
- 2 Tbsp. finely chopped fresh parsley
- 1 1/4 cups whole-milk ricotta cheese
- 2 Tbsp. chopped fresh basil (or additional parsley)
Instructions
- Sauté Vegetables: Heat 2 Tbsp. of extra-virgin olive oil in a large soup pot or Dutch oven over medium heat. Add the finely chopped onion and cook for about 4 minutes until softened. Then, add the sliced cremini mushrooms and zucchini and continue cooking for 5 to 7 minutes, stirring occasionally, until the vegetables are golden brown.
- Add Garlic and Tomato Paste: Stir in the minced garlic, tomato paste, and a pinch of crushed red pepper flakes. Cook for 2 minutes until the tomato paste turns a brick red color and the garlic releases its aroma. Season with 1/2 teaspoon of kosher salt at this stage.
- Combine Liquids and Beans: Add the canned crushed tomatoes with basil, rinsed navy beans, vegetable or chicken broth, and 2 cups of water to the pot. Add the remaining 1/2 teaspoon of salt. Bring the mixture to a boil.
- Cook Lasagna Noodles: Once boiling, add the broken-up dry lasagna noodles to the pot. Reduce the heat and gently simmer uncovered, stirring occasionally, for about 12 minutes until the noodles are tender and cooked through.
- Prepare Ricotta Mixture: While the stew simmers, mix together the whole-milk ricotta cheese, 1/4 cup grated Parmesan cheese, chopped fresh basil (or parsley), and 1 tablespoon of olive oil in a small bowl. Season with cracked black pepper to taste.
- Finish Soup: Remove the pot from heat once the noodles are cooked. Stir in the finely chopped fresh parsley and the remaining 1/4 cup grated Parmesan cheese. Taste and adjust salt as needed.
- Serve: Ladle the stew into bowls and top each serving with a generous dollop of the herbed ricotta mixture. Garnish with extra grated Parmesan, fresh herbs if desired, and a drizzle of extra-virgin olive oil for added richness and flavor.
Notes
- For a vegan version, substitute ricotta and Parmesan cheese with plant-based alternatives.
- Using pre-broken lasagna noodles speeds up cooking but ensure they are uncooked before adding to the soup.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- Fresh herbs greatly enhance flavor, but dried herbs can be used if fresh are unavailable.
- This stew thickens as it sits; add extra broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
