We all know that making a huge pan of lasagna can be a time-consuming and labor-intensive task. But, lasagna is one of those comforting dishes that most everyone adores. This particular recipe is a fun and simple twist on traditional lasagna. It's made right on the stove and there's only about fifteen minutes of actual hands-on prep time. You'll find all of the flavors and components of lasagna present here, but in soup form.
I chose not to add in any kind of ground beef or Italian sausage simply because my kids are not wild about those two ingredients. I would recommend about a half of a pound of either for this amount of soup if you'd like to include it. (It should be browned in the pot prior to the addition of the onion, garlic and green pepper.) Alternatively, you could swap in vegetable stock in place of the chicken stock should you desire to keep this completely vegetarian.
Regarding the pasta for this recipe, you can buy Campenelle pasta, which looks like mini lasagna noodles. But, regular lasagna noodles work just fine. Just break them into pieces. I used about 8 - 9 large lasagna noodles. Any smaller-sized pasta would work, however. (I have even made this with egg noodles.)
Yields 4 - 5 servings.
