Justin Chapple, the test kitchen pro behind Food & Wine's Mad Genius Tips, reimagines classic lasagna as a warming soup that’s made with store-bought marinara sauce, chicken broth and broken lasagna sheets, then topped with basil leaves and fresh ricotta cheese.
- 1/2 pound lasagna noodles, broken into small pieces
- One 32-ounce jar high-quality marinara sauce, like Rao’s
- 1 quart low-sodium chicken broth
- 2 tablespoons unsalted butter
- Basil leaves, fresh ricotta cheese and black pepper, for serving
1. In a large saucepan of salted boiling water, cook the noodles until al dente. Drain well.
2. In the saucepan, combine the marinara sauce and chicken broth and bring to a boil over moderately high heat. Stir in the pasta and butter and cook over moderate heat, stirring occasionally, until the noodles are hot, 3 to 5 minutes. Ladle the soup into shallow bowls. Top with basil leaves, dollops of ricotta and black pepper. Serve hot.