Lazy Lasagna Soup
I can’t cook. Innocent Husband says I “cook by fire alarm.” As in, when the fire alarm goes off and black smoke is billowing, that’s when I know the dinner is done.
But I do make lasagna and it’s pretty good. It usually ends up looking like lasagna soup, but my kids eat/drink it and say they love it. I even had Natalie make lasagna for Zack in the book!
It’s all about layering.
Grab your glass lasagna pan and smear it with olive oil.
Place a layer of your favorite lasagna noodles down.
Add about a half pound of already-cooked ground meat. Next is a layer of cottage cheese.
Add a layer of marinara that covers the cottage cheese, then about two and a half cups of shredded mozzarella cheese.
Layer again, starting with the noodles. Add shredded Parmesan cheese to the top. A LOT of Parmesan.
350 degrees, 75 minutes.
Cut into the lasagna to make sure those noodles are soft, if not it goes back in the oven.
Let it sit. If your Lazy Lasagna doesn’t look like soup, cut and serve. If it does look like soup, cut and serve with a spoon.
- 3 cups buttermilk
- 2 and a half cups flour
- 2 eggs, beaten
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 tablespoon hot water
- 2 tablespoons corn syrup
- Mix the buttermilk and flour. Cover and let stand in the fridge for 12 hours. The next day add the beaten eggs, baking powder, and salt. Dissolve the baking soda in the hot water, and add. Add the corn syrup.
- Mix. Heat that griddle up and enjoy.
- ½ cup shortening
- ½ cup butter
- 1⅔ cups sugar
- 6 eggs, separated
- 1 cup buttermilk
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups flour
- ¾ teaspoon vanilla
- 2 cups shredded coconut
- 1 cup chopped pecans
- ½ cup quartered maraschino cherries (approx. 15 cherries)
- ¼ teaspoon cream of tartar
- Cream shortening, butter, and sugar until light and fluffy. Add egg yolks, one at a time, and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut, pecans, and cherries. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake in 3 greased 9-inch layer pans at 350 degrees for 30 to 40 minutes or until done. (I have used just two 9-inch pans and it works fine! The layers are just thicker.) Cool for 10 minutes, remove from pan.
- ½ cup butter, at room temperature
- 8-ounce package cream cheese, softened
- 4 cups powdered sugar
- ¾ teaspoon vanilla extract
- 1 cup chopped pecans (optional)
- Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Add pecans or sprinkle on top of frosted cake if desired.