Flavor Packed Easy Lasagna Soup Recipe (Allergy Friendly)

Last Updated on September 6, 2026 by The Allergy Chef

Today I’m going to show you how to make an AMAZING out of this world lasagna soup recipe. What’s so great about this easy lasagna soup recipe is that you can make it with wheat and milk, or naturally gluten free and dairy free. Not only that, but once you see the technique involved, you’ll see that there’s wiggle room to measure with you heart (like with chocolate chips and vanilla).

Now, there’s a lot of ground to cover today, so be sure to use the table of contents to jump around to the parts that you need. Let’s do this!

Table of Contents

Before You Start: Miniature Lasagna Noodle Option

Oh. My. Goodness. I was today years old when I learned about miniature lasagna noodles, also called mafalda pasta or mafaldini noodles. Here’s a link for you to check out. Rather than use broken lasagna noodles like me, you can use those!! Just pour in the bag of mafalda noodles, give it a mix, and move on with your life. Man, we are LIVING in modern times.

OK, looks like there’s a gluten free version (corn and rice based) of mafalda pasta, but it’s pricey, and not something my tasters can tell you about. Here’s the link if you’re interested.

Lasagna Soup Recipe Video

Here’s a short video that you can watch to see the best lasagna soup recipe (that’s free-from) come together. No way am I going to say my lasagna soup is better than something an Italian Nonna can make. She can have the traditional title, and I’ll be cool with the free-from version.

Traditional Lasagna vs Lasagna Soup

TL; DR: (my) Lasagna soup is traditional lasagna, but without all the effort that goes into cooking the noodles and layering everything together. In fact, when you eat lasagna soup, you get the same cozy vibes as traditional lasagna. I will add, if you make it the way that I do. I know some people actually make lasagna + soup, rather than lasagna-soup.

Now, I’m going to level with you: I hate making lasagna. There’s just so much work involved, and by the time I’m ready to boil noodles and deal with that rodeo, I’m done. So one day, after making a Dutch oven pasta recipe I was like…. kids! I have the BEST IDEA EVER! I laugh now because I’d never heard of lasagna soup before that, and thought I was on to something.

If you’ve ever made a one-pot pasta dish, that’s kind of what lasagna soup is like. We’ll still use the same ingredients that go into traditional layers, but when it’s time to layer, nope, we aren’t doing that. We’ll add broken lasagna noodles to the pot, give it a good stir, bake, and reap the rewards.

One last note. If you have a traditional lasagna recipe that you LOVE, you can convert it to lasagna soup just by reviewing the ratios and method below.

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Top 14 Allergens, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Legume, Lupin, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice**, Seeds, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast

Friendly To: EOE

Compatible With: Corn Free, Grain Free, Paleo, Vegan

Corn Free: Use safe materials. You might need to use a different pasta than lasagna. For those with no safe pastas at all, serve your soup over rice or quinoa. If you don’t have a safe cheese, skip that ingredient. There are enough of the other flavours to carry this recipe.
Grain Free & Paleo: Use a noodle that works for you. A couple brands, including Jovial, makes cassava based noodles you can try. If you can have Cappello’s products, they have a gnocchi, pasta, and lasagna noodle that could work. If you don’t have a safe cheese, skip that ingredient. There are enough of the other flavours to carry this recipe.
Vegan: Use your fave meat alternative or shredded jackfruit in place of the meat. Alternatively, you can use hearty vegetables like eggplant and cannellini beans to replace the meat in this recipe. thick slices of zucchini

*This recipe will need you to use a meat of your choice (there is a note for vegan/meat free in the swaps below).

**Most gluten free lasagna noodles are rice based. If you can’t have rice, you can use a noodle that’s safe. It won’t quite be the same, but I think you’ll still enjoy the final result.

Tools Needed to Make This Lasagna Soup Recipe

Knife (this is my current fave knife series)
Cutting Board
Large Dutch Oven OR Large Oven Safe Pot with a Lid (the lid needs to be oven safe and not all lids are, so check first)
Blender + Blender Spatula (for EASE)
Large Baking Tray
Cooking Spoon

One Pot Lasagna Soup Ingredients

I’ll warn you now, the ingredient list does look long, BUT, it’s easy work, so don’t be intimidated. Also, is it still one pot lasagna soup if we need the blender? I went back and forth on this one…

Squash Sauce Ingredients Part 1

450g Organic Butternut Squash (16 oz./1 lb) Frozen OK
Oil of Choice for Cooking

Squash Sauce Ingredients Part 2 (Blender)

260g Cooked Down Squash From Above
420g Cheese of Choice (15 ounces, dairy free cheese or milk based cheese)
700mL Milk of Choice (25 ounces/3 cups + 1 ounce)

Dutch Oven Ingredients Part 1

70g Dairy Free Butter/Fat/Oil of Choice For Cooking
400g Organic Yellow Onion (14.3 ounces), sliced
180g Shiitake Mushrooms (6 ounces), roughly chopped
1 tsp Sea Salt

Dutch Oven Ingredients Part 2

2 TBSP Organic Balsamic Vinegar (to deglaze)

Dutch Oven Ingredients Part 3

450g Organic Ground Turkey OR Ground Meat of Choice (16 oz./1 lb)
2 tsp Sea Salt
3 tsp Organic Dried Marjoram
2 tsp Organic Garlic Granules
1 tsp Organic Dried Thyme
3/4 tsp Organic Ground Rosemary
Pinch Organic Ground Black Pepper

Dutch Oven Ingredients Part 4

800g Organic Diced Tomatoes (28 ounces), canned
680g Organic Tomato Sauce (24 ounces), AKA Strained Tomatoes (this is the brand I use for all tomato products )
390g Organic Tomato Paste (14 ounces)
2 tsp Sea Salt

Dutch Oven Ingredients Part 5

2 tsp Organic Dried Marjoram
1 tsp Sea Salt
Squash Sauce From Blender

You’ll Also Need

Dry/Uncooked Lasagna Noodles of Choice

Ingredient Notes and Swaps You Can Make

Butternut Squash

The squash adds a layer of natural sweetness, and a layer of “ooh, what’s that? because it tases amazing”. In a pinch, you can swap the squash cubes for frozen sweet potato cubes. It’s a 1:1 swap, you’ll still get some sweetness, and it will have an interesting note, but a different one. Like C major and C minor.

Veggies

The lasagna soup base starts with onion and mushroom, which is super classic and traditional. You can use any type of onion in this recipe, and the same goes for the mushrooms. In fact, you can further enhance this lasagna soup recipe with specialty mushrooms (something I love to do).

Lobster mushroom, lion’s mane, and namenko are all cool starting points. This article on my website has a long list of mushrooms by ABC order and seasonal availability if that’s something you’d like to try.

Additionally, you can add yellow, orange, or red bell peppers to the vegetable mix. Personally I wouldn’t add green pepper, but only because it lacks the sweetness of the other colours (something my kids really enjoy).

Other veggies that will work in this lasagna soup recipe: eggplant, zucchini/courgette, carrots, celery (use rainbow chard stems if you have a celery allergy), turnips, and radish. The great thing about this recipe is that there’s wiggle room. You can swap some of the veg I call for, or, just a bit more to the pot when you get started.

Tomato Sauce

If a deeper level of flavour, you can swap this for a jarred marinara sauce you love. Costco sells one that’s top 9 free (no shared equipment last I checked) and my kids say it tastes really good. Something like that will naturally compliment this lasagna soup recipe.

Only swap the tomato sauce. You’ll need to leave the diced tomatoes and tomato paste as-is.

Meat of Choice

The great thing about one pot pasta dishes is that they’re pretty flexible. For this lasagna soup recipe, you can use ground chicken, ground beef, ground lamb, ground bison, ground pork, ground venison, and several vegan and vegetarian proteins as well. I use 450g/1 pound, but you can use a little less or a little more when making this hearty soup.

Cheese & Cheese Blending

You can add lots of cheese and measure with your heart, or you can use the numbers provided. The only thing to really take into consideration is the types of cheese you use, assuming you plan to blend. For example, I wouldn’t use cottage cheese + Parmesan cheese. If you plan to use cheddar cheese, consider pairing it with mozzarella cheese or gouda cheese. Ultimately, you want the cheese to work together to produce a great flavor, rather than clash. This article from the Institute of Culinary Education is a fantastic starting point if you’re new to combining cheeses.

Lasagna Noodles

Whilst proper lasagna noodles are a key ingredient to being able to call this a lasagna soup, I’ll level with you. Any type of pasta will work. It can be wheat based regular lasagna noodles, gluten free, egg free, contain eggs, be a rice pasta, annnnnndddddd said pasta can be any shape. If you make this swap, I’d call it comforting soup rather than lasagna soup, but to each his own.

When swapping the pasta, make sure you keep an eye on the cook time once you go into the oven, as cook time can vary by brand, ingredient base, and shape.

How to Make This a Vegan Lasagna Soup

Milk of Choice & Cheese of Choice

Where I call for a milk of choice, use a plant-based milk, except for full fat coconut milk. It can be any, and you’ll be just fine, though, I’ve heard hemp milk doesn’t taste that great. So, just be sure to use a vegan milk you legit enjoy.

For the cheese of choice. I usually use Follow Your Heart since it’s vegan AND super allergy friendly. They even have a coconut free product (some of my tasters are allergic to coconut). However, there are other options.

Obviously, you can choose from any dairy free cheese. This article on my website has an extensive list of brands that make dairy free cheese if you need some leads.

Cashew cream is another fantastic work around, and you can enhance the flavour with a little smoked salt, liquid smoke, and mushroom powder.

Nutritional Yeast vs Vegan Cheese

This is an age old vegan argument, and I can only speak of it thru the lens of my taste testers. I have been told by those who can have cheese, and some vegans, that nutritional yeast positively does NOT taste anything like cow’s milk cheese, or vegan cheese.

It has its own flavor profile, and the profile isn’t “cheesy”. On the flip side, I’ve heard people rage about this and say you can put put it on everything and “it tastes just like cheese!”

Ultimately, you’re going to need to do what’s best for your household, and taste buds. If you happen to be like me and need pure, non-fortified nutritional yeast, here’s an organic option for you to investigate.

Choose a Protein for Your One Pot Vegan Lasagna Soup

For the vegan protein, consider cooking it separately, then folding it into the lasagna soup after you take it out of the oven. When you get to Dutch Oven Ingredients Part 3 (meat + spices), that’s where you’ll use your vegan protein instead. Here are some options:

Abbot’s Products
Banana Blossom
Cannellini Beans
Pulled Jackfruit
Red Lentils (you can use brown lentils or green lentils, but the cook time will change)
Rollin’ Greens Products
Tofu
Soy Free Tofu

There are more options, including wheat based vegan meat alternatives. Given the wheat allergy I have, and the wheat allergy of one of my kids, I can’t speak to any of those products.

Essentially, use a plain meat substitute, and combine it with the spices I call for in Part 3.

For the Remaining Ingredients

Everything else is naturally vegan, and you won’t need to make any other swaps.

How to Make a Gluten-Free + Dairy-Free Lasagna Soup Recipe

Rather than use regular lasagna noodles, you’ll be using safe-for-you gluten free lasagna noodles. Alternatively, use a different pasta shape if you don’t have a safe/good option.

Everything else, guess what?!?!?! This lasagna soup recipe is naturally a gluten free + dairy free lasagna soup recipe. Just put some good music on, shuffle around your kitchen, and make some really, really good food.

Directions for This Amazing Lasagna Soup Recipe (With Pictures)

Stove Top Cook Time: 40 – 50 Minutes
Squash Oven Temp: 400f/205c
Squash Oven Cook Time: 30 – 35 Minutes (this cooks whilst you work on the Dutch oven part)
Dutch Oven, Oven Temp: 375f/190c
Dutch Oven Cook Time: 30 – 40 Minutes
Total Cooking Time: 1hr 40 mins.

Preheat your oven to 400f/205c.

Heat your Dutch Oven on medium heat (6.5/10 for me) and add the cooking fat/oil of choice (I use organic extra virgin olive oil or dairy free butter).

Allow it to melt/heat, then add the Dutch Oven Part 1 Ingredients (veggies). Mix well and cook for 15 minutes (set a timer). Stir as needed to prevent burning/sticking.

Whilst that cooks, spread oil the on a large baking tray (Squash Sauce Part 1). I use organic extra virgin olive oil for this.

Add your squash to the tray and spread to form a single even layer. Roast in the oven at 400f/205c for 30 – 35 minutes. It should be nicely browned and very easy to pierce with a fork when ready. I use frozen squash. If you’re using fresh squash, start with a 25 minute cook time.

Back to the Dutch Oven. When the timer goes off, add the vinegar to deglaze. Mix everything together well.

Now, add the Dutch Oven Part 3 Ingredients (meat and spices). Break the meat into bite sized pieces as it cooks. This action breaks down the meat and distributes the salt/seasoning at the same time. Cook your meat for 5 minutes. The goal isn’t to cook it all the way through, but to “seal” in the size to make sure we don’t end up with gigantic clumps of meat in your soup.

When the 5 minutes are up, add all the Dutch Oven Part 4 Ingredients. Mix well then reduce the heat to medium (5/10 for me). Stay at medium until the squash is ready. If your squash will take more than 10 additional mins, turn the heat off.

Finishing the Squash Sauce

Place your blender container on your kitchen scale and tare to zero. Add the Squash Sauce Part 2 ingredients. Just pour each ingredient in, until you reach the desired weight.

When adding the squash (from the oven) to the blender, tilt the tray away from yourself to reduce how much oil gets into the blender. Once everything is in, blend on high until super smooth. SUPER smooth.

Now, pour the contents of the blender into your Dutch Oven.

Back to the Dutch Oven to Wrap up Your Lasagna Soup

Add the Dutch Oven Part 5 Ingredients and stir everything together very well. Once mixed, turn the heat off.

Break lasagna noodles over the soup and drop them in. You’re aiming for small to medium pieces (something someone would eat in one to two bites). If you aren’t using lasagna noodles, pour the dry noodles in without breaking (unless it’s a long noodle like spaghetti which I don’t suggest but also isn’t the end of the world).

Once in, stir well and make sure all of the noodles are covered by sauce. Place the lid on your Dutch Oven and place it in your preheated oven. Turn your oven heat down to 375f/190c.

Cook in the oven for 30 – 40 minutes. The soup is ready when the noodles are soft and to the doneness you like.

Delicious Chili and Soup Recipes

These are recipes your whole family will love on a chilly day. All gluten-free and allergy friendly (but don’t let that run you off if you’re not free-from).

Easy Bison Chili Recipe (an easy stove top chili recipe, and you can swap the bison for other proteins)
Hearty Vegan Bean Soup Recipe
Onion Ale Soup Recipe
White Bean Chili Recipe (you can make this vegan, or use ground chicken as the protein)

Lasagna Soup Storage Instructions

Now that you’ve made what’s arguably the ultimate comfort food, it’s time to store it. You can store leftovers in the refrigerator in an airtight container for 4-5 days.

I’m told that lasagna soup leftovers taste fantastic cold, making them great for a quick and easy lunch. However, if you’ll only be happy with hot soup for lunch, you can use a Thermos (there are lots of sizes and other brands to choose from), or you can purchase an electric heated lunchbox like this one (I got one of these for my child with the most food allergies and he seems to be liking it).

Freezer Storage

Great news! You can freeze leftover lasagna soup. To freeze your leftover soup, allow it to cool in the fridge overnight. This allows the flavours and compounds to meld further, making the soup taste even more incredible.

Transfer the cold soup to individual freezer safe containers, or a large freezer container that’s the size of one dinner serving for your household. For best results, make sure it’s an air tight container.

For ease, store lasagna soup in a container that’s oven safe as well.

Reheating Lasagna Soup Leftovers

If you don’t want cold soup, you can place a portion into a small pot and heat on the stove top. Add a little milk of choice to prevent burning (especially if your sauce is super thick and kinda stiff). Mix to heat through, then serve.

If you freeze leftovers, you can thaw them in the refrigerator over night, then use the pot method to quickly reheat for breakfast, lunch, or dinner. Yes, lasagna soup for breakfast can be a thing if you want it to be.

Reheating from frozen is an option as well, and it’s like when you buy those frozen ready meals at the grocery store. Place the frozen lasagna in your cold oven, without the lid. Turn the oven on to 350f/175c and allow the container to heat in the oven. This assumes you used a glass container (we’re avoiding temperature shock).

If you used a metal container like what I often use, you can pop it into a hot oven without issue. Cook for 30 – 60 minutes in the oven. You’ll want to make sure it’s hot in the center before calling it ready to serve.

If you own a microwave, I know you can reheat leftovers that way, but I don’t own one (I used one a few times as a kid though if that counts). So, you’ll have to look up those reheating instructions. I know, a chef without a Chef Mike as their backup.

Additional Ways to Enjoy Your Lasagna Soup

Alright, so you know how to make a delicious gluten free dairy free lasagna soup recipe, and you want to have it like… 20 times this fall season. Well, to prevent boredom, here are some delicious ways to change up this lasagna soup recipe.

Swap the Meat

You can trade the ground meat for hot Italian sausage, or do some kind of combination. I suggest slicing the sausage on thin side, or creating a somewhat small dice so you have an enjoyable eating experience.

You can also try a different ground meat each time. Or! You could do a blend of your regular ground meat + ground bacon. Talk about a flavour BOMB.

If you are regularly a meat eater, and want to try a vegan lasagna soup, try pulled jackfruit in place of the meat.

Spice it Up!

If you like spicy food, you could make a spicy lasagna soup. Be sure to add a spicy sausage to the mix, but also, tell bell peppers to move over and use hot peppers instead (think, a little Fresno, jalapeño, etc.). You can also leave the bell pepper in the recipe and spice things up with red pepper flakes (also called red chili flakes), hot sauce, or even chipotle powder for a spicer soup.

The only thing to keep in mind is your audience. Don’t blow out people’s palates as you make a spicier soup. Also, serve with a side of cream cheese or other cooling agent.

Serve it in a Special Way

Sometimes, just changing up how we serve something can make a huge difference. This lasagna soup recipe would be EPIC if served in a garlic bread bowl. To make said bread bowl, you’ll want to hollow out a circular loaf, then brush olive oil or melted butter all over the inside. Use something like this silicone brush.

To incorporate the garlic, you can add garlic powder (and even a little onion powder) to your olive oil or melted butter before brushing it on. Place the bread bowl on a baking tray lined with parchment paper and bake until toasty.

You can also make this a small bowl by using sturdy, small bread rolls. Forage Breads makes some pretty cool bread rolls if you’re in to clean/minimal/organic foods.

Add a Topping

This lasagna soup recipe is fabulous as-is, but also, you could add a little cherry on top. Here are some topping ideas to try:

Serve with a dollop of ricotta and chopped fresh parsley or fresh basil (note, Kite Hill sells dairy free ricotta cheese if you need it)
Make toasted seasoned breadcrumbs and sprinkle on top when serving (panko + butter + Italian herbs)
Combine dairy free cream cheese with a dairy free milk (to thin it out a little), season with Italian herbs or fresh herbs, and pop a dollop on top.
Add a generous handful of shredded cheese, broil in a ramekin to melt, and serve (I mean, who doesn’t love a layer of melty cheese?)
Reduce the amount of salt you use in the recipe, and top with bacon bits. Y-U-M!

Stir in a Leafy Green

If you’re a fan of fresh spinach or baby dino kale, this is for you. When you add the Dutch Oven Ingredients Part 4 (tomato products) add roughly chopped fresh greens you enjoy. Don’t use frozen, as you’ll change the water content of this tasty dairy free lasagna soup.

Outside of fresh spinach and baby kale, sorrel would be a good choice, along with chopped salad greens, chard, or rainbow chard leaves.

How to Make Lasagna Soup (Broth Version, so Lasagna + Soup, Not Lasagna-Soup)

So, I’ve shown you how to make essentially a baked pasta style of lasagna. If you’d like to make lasagna soup that’s a lot more soup, let’s change things up. To make this soup form work, you’re going to need a broth to serve as the base of the soup. Here are the best choices:

Bone Broth
Beef Stock or Beef Broth
Bison Bone Broth
Chicken Stock or Chicken Broth
Vegetable Broth (only use for vegan lasagna soup)

Now, let’s look at the steps you’ll take to modify this already very tasty recipe.

Skip the Squash Sauce ingredients and directions.
Use Dutch Oven Ingredients Parts 1 – 3
Heat a large pot on your stovetop and follow the instructions until it’s time for the tomato products.
Use your broth, stock, or bone broth in place of the tomato products. Optionally, you can do a blend if you want tomato soup vibes and a rich tomato broth situation. But if you want chicken noodle soup vibes, only use the broth or stock.
Add enough broth (or blend of broth and tomato) to create what resembles soup. Since we skipped the squash sauce, you need more liquid.
Boil soup, then add the broken lasagna noodles.
Boil for several minutes, then turn the heat down to a simmer. Put the lid on, and set a timer. Check on your soup every 8-10 minutes until the lasagna noodles are al dente.
When the noodles are cooked the way you like them, the soup is ready to be served. Optionally, garnish with chopped fresh herbs.

Answering Your Lasagna Soup Recipe Questions

How big should the broken lasagna pieces be?

I aim for bite sized to large bite sized pieces. However, there’s no right or wrong answer. Both small pieces and large pieces will cook well, and even if you have quite a few really big pieces, you can just cut them with the side of your fork as you’re eating.

If you’re feeding a toddler or little one, aim for smaller pieces so they can practice taking bites and chewing.

Is this going to taste like classic lasagna?

To my kids and my taste testers, this will probably taste like a classic lasagna. To other people, they may be thrown off by the lack of Italian seasoning, the gluten free noodles, or the lack of certain types of cheese (remember, I have a kid allergic to milk).

However, this is still a great recipe, and that’s why there are loads of ingredient notes so you can tweak this recipe and make it the classic flavors of lasagna you personally know and love.

Is it easy to find dairy free cheese at the grocery store?

Yes, but also, it depends on where you live. If you live in an area where dairy free cheese isn’t in high demand, you’ll have maybe one or two brands to choose from. It can get the job done, but it certainly isn’t the whole story.

On the flip side, if you live in a vegan heavy region, or a place where there are lots of speciality, organic, co-op style grocery stores…. man oh man are you going to have CHOICE. I’m talking so much dairy free cheese at the grocery store that you won’t know what to do with yourself.

If you live within half an hour of a major city, it’s worth looking up the grocery store options in said city, calling around, and possibly making a drive out, just so you have the freedom to try a range of dairy free cheese options to see which one(s) you like the best.

For a head start on dairy free cheese, check out my article, The Ultimate Guide to Dairy Free Products. This section is all about dairy free, vegan cheese.

Can I make this lasagna soup in my Instant Pot?

On the slow cooker mode, yes. Pressure cooking, I’m not so sure. If you were to pressure cook, you’d still have to do the initial steps, so I’m not sure how great that option is. I haven’t personally tested this recipe for pressure cooking or slow cooking, but as a general rule, one pot pasta dishes can be made in a slow cooker.

To do that, here’s what I’d do:

Make the squash sauce.
Cook the meat and onions together (mainly to ensure the meat isn’t one giant clump). You don’t need to cook the meat all the way through, just enough to lock in the size.
Add all of the ingredients to the slow cooker (including the squash sauce) mix very well, and start with a 3-4 hours cook time.
When the lasagna noodles are perfectly cooked, your meal is ready to roll.

How easy would it be to make this a vegetarian lasagna soup?

For a vegetarian lasagna soup, use the table of contents and check out the vegan lasagna soup recipe option near the top. The easiest way is to follow that process. However, you can still use a mammal milk and mammal cheese, rather than plant based alternatives, if you consume those items.

Is this a good recipe for busy weeknights?

Absolutely not. If busy weeknights are a regular thing for you, you’ll want to make a lasagna soup recipe on a Sunday evening. Then, on the busy weeknights, reheat leftover lasagna soup from the fridge (good in the fridge 4-5 days). That’s the only way it’s practical on a busy evening, and that’s because of the cooking time.

Don’t forget, this lasagna soup recipe is freezer friendly. You can freeze in portions that make sense for your household, thaw in the refrigerator overnight, then reheat in the evening. This would work on busy weeknights, as long as you remember to thaw overnight.

What are the best pasta shapes to use if I don’t have regular lasagna noodles?

Personally, I’d encourage you to use a larger noodle shape such as penne or rigatoni. Bowtie pasta would be another excellent option since it’s almost like miniature lasagna noodles. Make sure you cook said pasta to al dente so you have tender noodles with a fantastic texture (we don’t want mushy pasta).

A smaller shape like macaroni could be enjoyable as well. Generally, I’d say avoid longer pasta like spaghetti or angel hair. That’s not to say that they won’t work, it’s more that the eating experience will shift significantly.

Does this lasagna soup recipe work with lean ground beef?

Yes, you can use a lean ground meat when making this amazballs dairy free lasagna soup recipe. Now, some will argue that to get the best flavor from ground meat especially, there needs to be a nice amount of fat content. However, I’d argue back that you can get fantastic flavor from lean ground beef so long as you don’t over cook it, and you season aggressively. Well, third, make sure the lean ground beef has a support ensemble of delicious ingredients (diced onions, red bell pepper, a little garlic, and so on).

But back to this lean ground beef. So, you’ll want to make sure that it’s cooked well, and seasoned well. In the case of this recipe, when you review the Dutch Oven Part 3 Ingredients, you’ll notice there’s a good amount of spices, herbs, and salt. This means you’re in the right place, and your lean ground beef is going to do just fine.

If you’d like to add a little more to the seasoning blend, try Mexican oregano (it smells amazing).