LASAGNA SOUP

Most everyone loves lasagna, but this classic comfort food can take hours to prepare. Lasagna soup has all the traditional flavors of the baked Italian dish but takes a fraction of the time. Plus, you need only one large pot — no boiling, layering or baking required. I used sweet Italian sausage, but you could easily substitute hot sausage or ground beef.

1 tablespoon extra-virgin olive oil

1 cup chopped yellow onion 3 garlic cloves, minced 1 pound sweet Italian sausage, casing removed 4 cups chicken stock 15-ounce can petite diced tomatoes, with juice

6-ounce can tomato paste

1 teaspoon ground oregano

½ teaspoon ground thyme

¼ cup fresh basil, chopped, plus more for garnish

8 uncooked lasagna noodles, broken into bitesized pieces

1 cup finely shredded mozzarella cheese

½ cup finely grated Parmesan cheese, plus more for garnish Salt and black pepper Ricotta cheese, for serving (optional)

In large pot, heat olive oil over medium heat. Add onion and cook for 3 minutes. Stir in garlic and cook for 1 minute. Add sausage and cook, breaking it up with a wooden spoon as it browns for about 10 minutes. Pour off any extra grease from pan and slowly stir in chicken stock.

Add tomatoes with their juice, tomato paste, oregano, thyme and basil. Bring to boil over mediumhigh eat. Add lasagna noodles and cook until noodles are tender, 8 to 10 minutes. Reduce heat to low, then stir in mozzarella and Parmesan. Season with salt and pepper.

Ladle soup into bowls and top with Parmesan, fresh basil and ricotta, if desired. Serve 4 to 6. — Adapted from “The I Heart Naptime Cookbook” by Jamielyn Nye (Grand Central Life & Style, Sept. 2016, $28)

Gretchen McKay: gmckay@post-gazette.com, 412263-1419 or on Twitter @gtmckay.