day 19/30: Easy Lasagna Soup Recipe✨ FULL RECIPE LINKED IN BIO!! 🥰 orrr go comment on my ig to have the full recipe sent to you! This is the tastiest weeknight meal ever!! The oven does all the work… Bound to become a weekly staple! Or google “lasagna soup majas recipes” 🫶🏻 Elevate your weeknight meal game with this recipe! Welcome to my 30 days of my most viral recipes!♥️ (resharing some of my favs from my 100 day series!) Follow along for more quick & easy recipes!! Stay Hungry, Maja♥️👩🏻‍🍳 See you tomorrow for day 20 !! 🫶🏻 #easyrecipe #easyrecipes #lasagna #lasagnasoup #soupseason #souprecipe #lasagnarecipe #lunch #dinner #mealprep #mealideas #gainz #mealinspo #foodtok #pastatok #pastalover #pastarecipe

Steak Salad Sundays Part 65: Greek inspired steak salad with a twist🥒🍅🫒 For the salad: Butter lettuce Sliced steak Marinated tomatoes Pickled red onions Cucumbers Sweet and tangy sweety drops Castelvetrano olives Crumbled feta cheese Mint Basil Crushed pita chips Lemon oregano vinaigrette Roasted red pepper whipped feta drizzle Lemon oregano vinaigrette: 1/4 cup olive oil 1 tbsp red wine vinegar 2 garlic cloves, minced 1 tbsp freshly chopped dill 1 tbsp freshly chopped oregano 1 tsp Italian seasoning 1 tbsp dijon mustard 1 tbsp hot honey Juice of 1/2 lemon 1 tbsp crumbled feta Salt and pepper, to taste Pickled red onion: I added some sliced red onion to a jar with a little sugar, pinch of salt, a few peppercorns, some red pepper flakes, and boiled white vinegar. Let sit for at least 30 minutes. Marinated tomatoes: I added about 30 halved heirloom cherry tomatoes to a bowl with a little bit of olive oil, splash of red wine vinegar, juice of ½ lemon, 1 sliced shallot, 3 minced garlic cloves, 1 tbsp chopped calabrian chilis, 1 tsp salt, ½ tsp black pepper, 1 tsp italian seasonings. Mix well. Roasted red pepper whipped feta: Blend up 1 block of feta, 1 roasted red pepper, 2 cloves garlic, juice of ½ lemon, salt and pepper to taste. Blend up until nice and creamy. The roasted red pepper should have enough moisture to get to a nice consistency but you can add a splash of water or milk if needed to get a thinner consistency that will drizzle. #steaksaladsunday #steaksaladsundays #steak #salad #grilling #dinner #dinnerinspo #dinnerideas #cooking #recipe

Lasagna Soup ❤️‍🔥 She’s finally here and she’s just as delicious as I remember. Here’s how to make it: 1 yellow onion, diced 6-8 cloves minced garlic, to taste 1/2 lb italian sausage 1/2 lb lean ground beef (note: can use a full lb of preferred protein) 2-3 T tomato paste Salt and pepper to taste 1-2 t @Tony Chachere Seasoning, to taste (optional) 1 t dried basil 1 t dried parsley 1 t dried oregano 1 t Italian seasoning 1 t red pepper, to taste 24 oz @CarboneFineFood marinara 1/2 cup heavy cream 6 cups beef broth 1/2 lb lasagna noodles, broken Handful of freshly torn basil 1 cup parm 1 cup ricotta 1 cup mozzarella 1/4 cup fresh parsley Salt and pepper to taste 1. In a pot, heat olive oil over medium heat. Add in your onion, salt, pepper, dried basil, dried parsley, dried oregano, italian seasoning, and red pepper. Saute until softened, about 5 minutes. 2. Throw in your garlic and cook until fragrant, about 30 seconds. 3. Add in your sausage and beef, breaking into pieces with a wooden spoon. Season with salt, pepper, and Tony’s (if using). Cook until no longer pink. ( you might need to drain the grease) 4. Clear a center in the pot and add the tomato paste. Let sit undisturbed for a minute or two before incorporating with the rest. Then cook for another 2 minutes. 5. Pour in your beef broth and marinara. Bring to a gentle boil. 6. Pour in your lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally. 7. While your noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated. 6. Once your noodles are done, turn the heat off, add in your heavy cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combvine and taste for seasonings. 7. Serve with a dollop of the ricotta mixture and fresh basil or parsley. Enjoy! #lasagnasoup #soup #souptok #souprecipe #easydinner #dinnerideas #onepotmeals #fallrecipe #easyrecipes #easyrecipe #foodtok #cooking #lasagna

LASAGNA SOUP | recipe 👇🏽 Day 18/30 Ramadan - I’m craving ultra rich cozy comfort pasta, but lazy 🍝 Ingredients * Ground beef * Onion + garlic + tomato paste + dried rosemary or Italian herbs + chilli flakes + salt & pepper * tomato pasta sauce (I’m using my homemade version) + beef or chicken stock * Lasagna sheets (or any pasta can work really) Cheese Topping: * Mozzarella/cheddar & Parmesan cheese * Evaporated milk or heavy cream * parsley or basil for garnish ✨ How to Make: 1. Brown the beef in a pot, then sauté with onions, garlic, herbs, tomato paste, chili flakes, salt & pepper. 2. Stir in pasta sauce & stock. It should be soupy. Bring to a boil. 3. Break in lasagna sheets (or add pasta of choice). Try to wiggle the pasta to submerge in the sauce. Simmer until al dente, turn off the heat. 4. Immediately top with cheese & drizzle in evaporated milk/heavy cream. Cover & let it melt. 5. Stir, garnish, serve and EAT!! ✨search “lasagna soup” on Nomadette.com for the full recipe #ramadan #iftar #ramadanrecipe #ramadanrecipes #easyrecipe #easydinner#dinnerideas #sgfoodblogger #sgfood #easyrecipes #pasta #lasagna

easy weeknight CREAMY LASAGNA SOUP🥣 WRITTEN RECIPE ON MY SUBSTACK🔗 #cooking #recipe #easyrecipe #quickrecipes #lasagna #soup #easylunch #easydinner

This Soup is Absolutely Delicious 🥣 #awardwinning #onepotmeals #lasagnasoup #dinnerideas #soup #crockpotrecipes #fypシ゚viral #fyp

Fried Calamari with Basil and Smoky Calabrian Chili Aioli 🫶🏽 #Calamari #Seafood

Steak Salad Sundays Part 64: Dirty martini vibes caesar steak salad with fried blue cheese olives 🍸🫒 For the salad: Sliced steak Dino kale, massaged with a little olive olive and lemon juice Shaved parmesan Lemon zest Toasted bread crumbs Blue cheese stuffed fried olives Olive caesar dressing Olive caesar dressing: ¼ cup mayo 1 tbsp dijon 2 cloves garlic, minced Juice of 1/4 lemon ¼ cup castelvetrano olives, chopped Splash of olive brine ½ tsp anchovy paste A few dashes of worcestershire sauce ¼ cup grated parmesan Salt and pepper, to taste 2-4 tbsp olive oil, as needed (start with 2 and add more to get to consistency you like) Toasted bread crumbs: I toasted some panko bread crumbs in a little bit of olive oil with salt, pepper, and lemon zest. Saute on low, stirring frequently until golden brown. For the olives: You can use whatever olive you prefer here. I used pitted castelvetrano olives because they are my favorite. I used @Mezzetta | Real Ingredients . In a bowl, mix up a little bit of blue cheese (I use @Point Reyes Farmstead Cheese ), little bit of cream cheese, and splash of olive brine until nice and creamy. I start with a little bit of brine and mix in more as needed until you get to a pipeable consistency. Add cheese to a piping bag (or plastic ziploc works too) and cut off the tip. Pipe the cheese mixture into the olives. Set up a breading station with one bowl filled with flour, one bowl filled with a beaten egg, and one bowl filed with seasoned bread crumbs. Roll your olives in the flour, then the egg, then gently press into the bread crumbs until they are nice and coated. In pan, heat up enough avocado oil to cover the bottom of the pan over medium heat. Once hot, add olives and fry for about 1-2 minutes each side, or until nice and golden brown. #steaksaladsunday #steaksaladsundays #caesarsalad #steak #cooking #recipe #salad #dirtymartini #saladrecipe

Lasagna Soup Recipe: - saute 1lb of italian sausage with onion powder, garlic powder, papika, oregano, black pepper, dried basil, red pepper flakes, salt. I do about 1/2 tsp each. When no longer pink, remove and reserve. - saute 1 yellow onion for a few minutes and then 4 cloves minced garlic - once soft and fragrant, add 2 tbs of tomato pasta and cook until a deeper red. - add a can of 24oz tomato sauce, 4 cups of chicken broth and 1/2 cop of heavy cream and stir! Add fhe ground sausage back in and bring to a soft boil. - add about 9-10 pieces of lasagna sheets, broken into pieces and let it cook for about 14min or until the pasta is fully cooked - now add shredded mozzarella, fresh parsley and basil and mix it all together - serve and add dollops of ricotta ( l mixed whole mill ricotta with some parm, salt, pepper, nutmeg and oregano) #lasagnasoup #soupseason #soup #pastasoup #pasta #lasagna #cozymeal #cozyseason #cozyaesthetic #cozyfood #fall #wintervibes #hollidaysvibes #easyrecipes #easymeals

Chicken Parm wraps + side Caesar sal🥫🥬 For the wrap: Large wrap or tortilla Crispy chicken cutlet Marinara sauce Shredded mozzarella cheese Chopped basil Simple red sauce: 2 tbsp olive oil 1 shallot, diced 6 cloves garlic, minced 3 tbsp tomato paste 1 28 oz can crushed San Marzano tomatoes 1 tsp salt ½ tsp pepper 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian seasoning ¼ tsp red pepper flakes Heat up olive oil in a saucepan over medium heat. Add shallot and a pinch of salt and saute for about 3-5 minutes or until they start to soften. Add garlic and saute for a few more minutes, stirring frequently so the garlic does not burn. Add tomato paste and saute for about 5 minutes, or until the paste starts to turn a deeper red color. Stir in crushed tomatoes and seasonings. Reduce heat to low, cover, and let simmer for about 20 minutes or so. For the chicken: I used thinly sliced chicken breast. Pat dry and season with salt and pepper. In three separate shallow bowls, add flour, beaten egg, and bread crumbs. I like to season my flour with salt and pepper. For the bread crumbs, I like to use a mix of Italian bread crumbs and panko, and season with salt, pepper, and Italian seasoning. Dip chicken in the flour to coat and shake off any excess. Dip in the beaten egg. Dip in the bread crumbs. Press the bread crumbs in to ensure they stick. Set on a wire rack to rest for at least 10 minutes. In a large pan, heat up enough avocado oil to cover the bottom of the pan over medium high heat. Gently add your chicken, laying away from you so the oil does not splash and cook for about 2-3 minutes or until a nice golden brown. Flip and repeat on the other side, or until internal temp reaches 165 F. #dinner #dinnerideas #dinnerrecipes #dinnerinspo #mealinspo #cooking #recipe #chickenparm #dinnerrecipe

If you’ve never tried the viral lasagna soup, this is your sign to😍 This soup can be pretty filling so if you have leftovers, I recommend the @rubbermaidbrand brilliance glass containers! These containers are my all-time FAVORITE for food storage and will be perfect for storing all the soups you make this fall because they are 100% leak proof. They also have a beautiful stackable design to help you save space in your fridge and keep you organized🙌🏼 #RubbermaidPartner   Ingredients 1 onion 4 cloves garlic 1 lb ground beef or Italian sausage or can do half and half 2 tbsp tomato paste 1 tsp each of dried oregano, dried parsley, red chili flakes, salt & pepper. 1 24 oz jar of marinara sauce 5 cups chicken broth ½ a box of lasagna sheets, broken up ½ cup heavy cream Fresh parsley, basil and spinach to your liking   Ricotta topping: Ricotta Mozzarella Parmesan Parsley Basil Plus, some of seasonings listed above I do the topping to taste so feel free to add as much or as little as you prefer!

Here’s another wild game take on a classic dish. This venison lasagna recipe is made with an easy meat sauce as a base and is layered with noodles and cheeses. The sweet Italian sausage perfectly compliments the otherwise lean venison. This homemade lasagna easily feeds a crowd, making it great for a potluck or family dinner. This recipe is great because it keeps, reheats and freezes INGREDIENTS 12 Lasagna Noodles 4 cups Mozzarella Cheese, Shredded and Divided 1/4 cup Grated Parmesan Cheese 2 tablespoons chopped Fresh Parsley, To Garnish (Optional) MEAT SAUCE 1 tablespoon olive oil 1 Yellow onion, chopped 1 1/2 pound ground venison 1/2 pound sweet Italian sausage 1 1⁄2 teaspoons Italian seasoning 1 teaspoon dried basil 1 teaspoon onion powder 1 teaspoon garlic powder 3⁄4 teaspoon salt 3⁄4 teaspoon ground black pepper 1⁄4 teaspoon red pepper flakes (optional) 1 tablespoon minced garlic 2 tablespoons tomato paste 36-48 ounces marinara * See Note CHEESE MIXTURE 1 ( 16 oz. bag) Coleslaw Mix 2 cups ricotta cheese 1⁄4 cup parmesan cheese 1⁄4 cup fresh parsley, chopped 1 large egg, beaten RECIPE DIRECTIONS Preheat your oven to 375 degrees F. Cook the Noodles: 1. Bring a large pot of salted water to a boil then cook lasagna noodles according to package instructions until al-dente, stirring occasionally. 2. Once cooked, drain and run the noodles under cold water to keep them from cooking further. Set aside. Prepare the Sauce: 1. Heat olive oil in a large skillet over medium-high heat. Add in onions and cook until softened and translucent, about 5-6 minutes. 2. Add ground venison and Italian sausage to the pan, and cook, crumbling, until mostly browned. Drain if needed. 3. Add in seasonings, minced garlic and tomato paste and mix well. Let tomato paste cook for 2-3 minutes, stirring as it cooks. 4. Add in marinara and stir well. Bring to a simmer and stir occasionally as you prepare the cheese filling. 5. Prepare the Filling: Stir together the ricotta, Parmesan cheese, parsley and egg until completely combined. Set aside. Assemble the Lasagna: 1. Spoon a thin layer of the meat sauce onto the bottom of a 9×13-inch baking dish. Top with an even layer of 4 noodles. Top the noodle layer with a third of the meat sauce. Dollop half of your ricotta over the sauce and use a spoon to spread evenly. It will be a thin layer and may swirl with the sauce. Top the ricotta with 1 cup shredded mozzarella. 2. Repeat with 4 more noodles, half of your remaining sauce, another layer of ricotta and another cup of mozzarella, then 4 more noodles, remaining sauce, and sprinkle the remaining 2 cups of mozzarella evenly over the top then sprinkle with Parmesan cheese. 3. Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking. Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Let the lasagna rest for 15-30 minutes before slicing and serving. Garnish with additional chopped fresh parsley and serve. Note: If you don’t like a lot of sauce on your lasagna, use 36 ounces of marinara sauce. For a more saucy lasagna, use 48 ounces (two 24–ounce jars) of marinara. When making lasagna for small crowds, that will be reheated: serve restaurant style by cooking your lasagna with 36 ounces of marinara then serve with additional marinara drizzled over top when reheating.

Making your new fav pasta: Penne All’ Arrabbiata Calabrese 🍝 You’re welcome 🤝 Full Recipe: 2 Fresno chilis 2 Calabrian chilis 3-4 garlic cloves Handful fresh parsley 1 tbsp olive oil 2 tbsp sun dried tomato oil 1 tbsp tomato paste 2 fresh basil stems 2/3 can San Marzano tomatoes Big pinch salt 1 tsp sugar 1/2 bag Italian style penne (Cooked in salted water) Black pepper Top w/ parsley & as much vegan parmesan as your heart desires (Violife) #pasta #plantbasedrecipes #pennearrabbiata #easyrecipes #italian #pastadish #dinner #penne #fypage

Lasagna Soup. Super easy yet so delicious. To make it a little easier for you. Here is the list of ingredients I used. 1 large Onion (chopped) 1 Garlic Head (minced) 1lbs Ground Beef 1lbs Ground Italian Sausage Italian Seasoning Salt to Taste 32oz Rao’s Basil Marinera Sauce 32oz Chicken Broth Garlic Salt Chile Flakes 3/4 box of Lasagna 16oz Heavy Cream 1/2 cup Fresh Basil (chopped) Topping Ricotta Cheese Parmesan Cheese Parsley #lasagnasoup #easyrecipes #food

Oven ready Lasagne with sausage and leeks Ingredients Italian sausage​1 lb​454 gr Leeks​3 whole leeks e.v. olive oil​2 tablespoon 30 ml Procedure Clean and cut the leeks in small squares. Take the skin off the sausage; crumble it in a pan with the butter and brown it for five minutes. Stir in the leeks and cook five additional minutes. For the béchamel sauce Whole Milk​1 ½ quart Flour​7 tbs 80 gr Butter​8 Tbs - 112 gr Salt, pepper​to taste Melt the butter in a pen. Add the flour and cook for 3 minutes. Meanwhile bring the milk to boil, stir in the butter and flour. Simmer for five minutes. For the lasagna No boil lasagna​1 box Leeks and sausage sauce​ Béchamel​ Grated parmigiano​1 cup, 2 tbs reserved Italian parsley, chopped​2 Tbsp Procedure Mix the sausage with the béchamel, parsley and cheese, but reserve 2 tbs of Parmigiano on the side. Start the lasagna placing a little bit of béchamel sauce on the bottom of the 9x13 casserole, then build the 5 layers lasagna alternating 3 sheets of pasta and the sauce. End with the sauce on top. Sprinkle with remaining cheese Bake for ½ hour at 400F covered with aluminum foil, uncover and let the top brown for about 10 more minutes. Let rest for 15 minutes before serving

Lasagna Soup - Episode 2 of the 30 Minute Cozy Dinner Series!