Lazy Lasagna

If you’ve just spent your whole weekend forecasting field goals, glazing chicken wings and cracking cold ones, all while wearing your beer-drinkin’ helmet, then maybe you should take it easy tonight.

Super Bowl weekend can take it out of you. Once all the gorilla millionaires have cleared the field to go sip champagne in a private jet, you’re left vacuuming up Chex Mix while your buddy crushes empty beer cans on his forehead. After cleaning up and popping a few Tylenol for that nagging hangover, you deserve to take it easy.

Make supper as simple as possible, and try to get a few veggies in there meat-head.

Lazy Lasagna

This is a soup that magically transforms into ooey gooey lasagna in the bowl. Alchemy at its best.


1 pound Italian sausage, or a mix of ground pork and beef

2 Tbsp. butter

about a dozen button mushrooms, chopped

2 zucchini, chopped

1 can, 28 oz. diced tomatoes

2 Tbsp. flour

1 cup 10% half & half cream

1/2 cup water

3/4 cup baby shell pasta

3/4 cup shredded cheese (mozzarella or provolone)

salt, pepper, oregano to taste


  1. Remove sausage from casings and crumble into deep pot over medium-high heat. Cook until no longer pink. Remove meat with slotted spoon to a bowl discard most fat left in the pot.
  2. Add butter, let it melt before whisking in flour. Let flour cook a minute or so before adding mushrooms & zucchini to pot. Stir well and return meat to pot and add tomatoes, let it come up to a boil.
  3. In another pot, cook pasta until al dente and set aside.
  4. Reduce tomato pot to a simmer before adding cream and pasta, let simmer briefly. If too thick add some water. Adjust seasoning and add oregano.
  5. Divide cheese among soup bowls and ladle soup over top to melt the cheese.
  6. Tell traditional lasagna to start lookin’ for a day job.
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