About this recipe

All the cozy, cheesy, meaty flavors of classic lasagna — in one hearty, slurpable bowl. This viral one-pot wonder layers Italian sausage, ground beef, crushed tomatoes, and broken lasagna noodles in a rich, herb-scented broth, then finishes with a dreamy ricotta-mozzarella dollop that melts right in. It's weeknight-friendly, crowd-pleasing, and tastes like it simmered all day.

Instructions

1. 1

   In a small mixing bowl, stir together the ricotta cheese, half the shredded mozzarella cheese (½ cup), and the Parmesan cheese. Season with a pinch of salt and black pepper. Cover and refrigerate until ready to serve.

2. 2

   Heat olive oil in a large Dutch oven or heavy skillet over ^[medium-high heat]. Add the sweet Italian sausage and lean ground beef, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot.

3. 3

   Add the diced yellow onion to the pot and cook over ^[medium heat] until softened, about 4 minutes. Stir in the garlic, tomato paste, fennel seeds (if using), Italian seasoning, and dried basil. Cook for 1–2 minutes until fragrant and the paste darkens slightly.

4. 4

   Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir well to combine. Season with salt and black pepper. Bring to a boil over ^[high heat], then reduce to a steady simmer.

5. 5

   Add the broken lasagna noodles pieces directly to the simmering soup. Cook uncovered, stirring occasionally to prevent sticking, until the noodles are tender, about 12–15 minutes.

6. 6

   Ladle the soup into bowls. Add a generous spoonful of the ricotta cheese dollop to the center of each bowl. Sprinkle with the remaining shredded mozzarella cheese and extra Parmesan cheese. Garnish with fresh parsley and serve immediately.