This easy weeknight dinner combines two Italian classics, lasagna and pasta alla vodka, into a creamy, flavourful soup. For the perfect consistency, make it in the Le Creuset Cast Iron Signature Round Casserole.
Main ingredients
- Pasta
Ingredients
Method
Ingredients
- 60ml olive oil
- 3 large yellow onions, sliced
- Salt
- 6 cloves garlic, grated or chopped
- 1 teaspoon red chilli flakes, optional
- 115g tomato purée
- 180ml vodka or water
- 2 × 400g cans whole peeled tomatoes
- 950ml chicken stock
- 250g whole milk ricotta
- 115g mozzarella, finely shredded
- 25g grated Parmesan
- 8 fresh basil leaves, chopped
- 5–6 dried lasagna sheets
- 120ml double cream
- Freshly ground black pepper
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Method
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1Heat oil in a Le Creuset Cast Iron Signature Round Casserole over medium-high heat.
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2Add onions and stir to combine. Cook for 2 minutes, then lower heat to medium-low. Season with a pinch of salt, then cook for another 10-12 minutes until the onions are very soft and starting to brown (if the onions are charring, lower the heat). Add the garlic and red chili flakes and cook until garlic is fragrant, about 2-3 minutes.
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3Increase heat to medium. Add the tomato paste and cook for 2–3 minutes until the paste is starting to darken. Add vodka or water, scraping up any browned bits, and cook for 1 minute until the liquid has evaporated by about half. Stir in tomatoes and chicken broth. Bring to a boil, then cover and reduce heat to a simmer for 15 minutes.
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4Meanwhile, place the ricotta, mozzarella, parmesan and basil in a small mixing bowl and stir to combine. The mixture may be crumbly, depending on the texture of the ricotta. Add 1–2 tablespoons of heavy cream to thin the mixture if needed so it’s smooth and scoopable.
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5Uncover the soup, break the lasagna sheets into pieces and add to the soup. Cover the pot and simmer until the sheets are al dente, about 6–8 minutes. Remove the pot from the heat and stir in heavy cream. Season to taste with additional salt and pepper.
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6To serve, ladle the soup into bowls, then top each bowl with a small scoop of the ricotta mixture. Garnish with Parmesan cheese and basil.
Prepare the soup in advance and add the lasagna sheets when ready to serve.
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