This Asian Lasagna Soup is what happens when your classic Italian lasagna meets bold Asian flavours…and it totally works. Think rich tomato broth spiked with Thai Red curry, tender beef, and pasta sheets soaking up all that flavourful goodness. Then we take it up a notch with a cheesy ricotta topping and a drizzle of crispy chilli oil. It’s creamy, spicy, comforting, and full of flavour. The perfect dish to cosy up with on a chilly night or whenever you’re in the mood for something a little unexpected.
1 onion, finely chopped
4 garlic cloves, minced
500g ground beef
2 tbsp tomato paste
2 tbsp Marion’s Kitchen Thai Red Curry Paste
1 tsp dried oregano
1 tsp dried parsley
1 tsp red chilli flakes
1 tsp salt
1 tsp pepper
1 x 680g jar marinara sauce
2 cups chicken stock
3 cup of water
½ packet (about 125g) lasagna sheets, broken into bite-sized pieces
½ cup heavy cream
A handful each of fresh parsley, basil and baby spinach
Crispy chilli oil , to serve (optional)
Ricotta topping:
½ cup ricotta cheese
¼ cup shredded mozzarella
2 tbsp grated parmesan
1 tbsp chopped parsley
1 tbsp chopped basil
- Heat a large pot over medium heat. Add a drizzle of oil and sauté the onion for 2–3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned.
- Stir in the tomato paste and Red Curry Paste. Cook for 1–2 minutes to toast the spices.
- Add the dried herbs and chilli flakes. Season with salt and pepper. Pour in the marinara sauce, water and chicken stock. Bring to a simmer.
- Stir in the broken lasagna sheets and simmer for 15–20 minutes, stirring occasionally, until the pasta is tender.
- Add the cream, spinach, parsley, and basil. Stir through and let it simmer for another 2 minutes.
- Meanwhile, in a small bowl , mix together the ricotta, mozzarella, parmesan, parsley and basil.
- Ladle the soup into bowls . Top with a generous spoonful of the ricotta mixture and drizzle with crispy chilli oil (optional).
