If you have ever made lasagna from scratch, you know that the payoff is always worth it, but it is a lot of work and it takes time. So what do you do when you are in the mood for lasagna, but you have neither the time nor the energy that it requires? You make my lasagna soup, of course, and satisfy that craving in a fraction of the time. And, when you do have the time to kick things up a notch, you can whip up some garlic knots to go with it. Because who doesn’t love a side of bread with soup?
For me, this recipe brings back all the feels of heading to the local Italian restaurant with my grandpa. Sure, it’s not a traditional lasagna like we enjoyed there together, but it has all the flavors that make it feel like one. I like to think that if he were still alive, he would love this recipe hack. Because although my grandpa wasn’t really much of a cook, he sure did love to eat.
4 ounces Parmesan cheese, grated, plus more for serving
4 ounces mozzarella cheese, shredded
Salt and ground black pepper to taste
Chopped fresh parsley, for garnish
Garlic Knots
2 teaspoons instant yeast
½ teaspoon sugar
1 cup warm water (105–110°F)
2½ cups all-purpose flour
1 teaspoon iodized salt
8 tablespoons (1 stick) unsalted butter, melted
4–6 garlic cloves, minced
1 bunch parsley, roughly chopped
Grated Parmesan cheese, for sprinkling
Directions
Set the Instant Pot to sauté and heat the olive oil. Add the beef and sausage and cook, stirring often, until browned, 8–10 minutes. Add the garlic and onion and cook until the onion is translucent, 3–4 minutes. Add the basil, oregano, marjoram, tomatoes with their juices, tomato paste, beef broth, and noodles and stir well. Press “cancel,” close the lid, and set to sealing. Cook at high pressure for 20 minutes, then press “cancel” and release the pressure.
In a medium bowl, combine the ricotta, Parmesan, and mozzarella and stir until blended.
Open the Instant Pot and stir the soup. Give it a taste and season with salt and pepper as desired. Ladle the soup into serving bowls, top with a dollop of the ricotta mixture, and sprinkle with parsley and more Parmesan if desired.
For the Garlic Knots: Put the yeast, sugar, and warm water in the bowl of an electric mixer and give it a quick whisk. Set the bowl aside and allow the yeast to bloom, 1–2 minutes.
Add the flour and the salt. Using the dough hook, knead the dough for 5 minutes at medium-low speed. If the dough does not form a ball or pull away from the sides of the bowl, add more flour, 1 tablespoon at a time, until a ball is formed.
Lift the dough out of the bowl briefly to oil the mixing bowl with olive oil, then return the dough to the bowl. Cover the bowl with a clean, damp towel and set aside to allow the dough to rise to about 1½ times its original size, 50–60 minutes.
Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet.
Place the dough on a lightly floured work surface. Cut the dough into 16 pieces of equal size and roll each piece into a long rope. Form each rope into a knot by making an upside-down U, crossing the “legs,” pulling one leg through the opening, and then tucking both underneath. Place the knots on the prepared baking sheet.
In a small bowl, stir together the melted butter, garlic, and parsley. Brush each knot with the garlic butter. Bake for 20 minutes. When done baking and still warm, brush with any excess garlic butter and sprinkle with Parmesan.
Search or Browse Recipes
Course
Cuisine
Occasion
Theme