In the mood for lasagna but don't have the time to make a typical lasagna? Is it a dreary, chilly Fall day? Gluten Free Lasagna Soup is just the dish you need. One of the ultimate comfort foods, full of tomatoey taste, warm cheese and flavor.
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Peel, wash and chop your vegetables - celery, carrots and onions. It's the base for most of my soups, referred to as a Mirepoix. Coat the bottom of a soup pot with olive oil and add in the vegetables. Salt the vegetables and stir, mixing with the oil until well coated. Cook on medium heat stiring often. You want to soften, not brown.
As the vegetables are softening, peel and chop your garlic. Add to the pot along with some tomato paste. Stir well and allow garlic and paste to cook. (see video)
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When the vegetables are fairly soft, add in your diced tomatoes, crushed tomatoes and vegetable broth. Stir well. Partially cover and allow to simmer. (see video)
Season with oregano, basil and more salt to taste. I judge by eye. Stir well, allow to simmer partially covered. (see video)
As the soup is simmering, break your lasagna into pieces. Add to the soup and allow to cook 9 to 12 minutes in the soup. Stir often so it doesn't stick. (see video)
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While the pasta is cooking, prepare your cheeses. Mix together ricotta cheese, fresh mozzarella that's been cubed and parmesan cheese. Set aside at room temperature. You don't want it too cold. (see video)
When the lasagna is done cooking in the soup, take the pot off the heat. Place a serving of soup into a bowl and top with the cheese mixture. Stir until well combined. Serve and enjoy.
Gluten Free Vegetable broth
Dried Oregano - McCormack is generally gluten free unless otherwise noted.
Dried Basil - McCormack is generally gluten free unless otherwise noted.
Gluten free Lasagna
Gluten Free Fresh Mozzarella
Gluten Free Ricotta
Gluten Free Parmesan cheese