Cheesy Lasagna soup

Here is a recipe for something that you might think that it does not exist. #HappyCookingToYou

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  • Olive oil 1 tbs
  •  Pyaz (onion) 1 cup
  •  Qeema (mince) meat of your choice ½ kg
  •  Garlic chopped 1 tbs
  •  Namak (salt) 1 tsp or to taste
  •  Kali mirch (black pepper) ½ tsp
  •  Oregano 1 tsp
  •  Mixed herbs ½ tsp
  •  Red chili flakes 1 tsp
  •  Tomato puree 1 cup
  •  Tomato paste 2-3 tbs
  •  Sirka (vinegar) 1 tbs
  •  Palak (spinach leaves) handful (optional)
  •  Stock 6-8 cups
  •  Lasagna sheets broken 6-7
  •  Cheddar cheese to taste
  •  Mozzarella cheese to taste


In a large pot, heat olive oil and add onion and sauté until soft. Add mince and garlic and sauté until chicken changes color.

Add all spices and seasoning, tomato puree, vinegar and tomato paste and mix well.

Cook for 5-6 minutes. Add spinach.

Add stock.

Break lasagna sheets into pieces and add in the pot.

Bring it to boil and then partially cover and let it simmer for 12-15 minutes.

Dish out in soup bowl or serving bowl.

Sprinkle cheddar cheese and mozzarella cheese. Make sure your soup is steaming hot when adding cheese. Stir all well together and serve.

Or bake until cheese is melted and golden.


You can use mince of beef, chicken or mutton. Cooking time will vary accordingly.

Use stock as per meat. i.e use chicken stock if using chicken mince and likewise.

Use leftover lasagna noodles or any other pasta of your choice.

To make tomato puree (1 cup) cut 3-4 tomatoes roughly and blend.

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