Fire Roasted Lasagna Stew

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All the cozy lasagna vibes, zero layering required.

If you love lasagna but want something a little easier (and way cozier), this Fire Roasted Lasagna Stew is the answer.

It has all the comfort of classic lasagna, rich tomatoes, Italian herbs, tender pasta, and that cozy, slow-simmered vibe, but in a warm, spoonable bowl. The fire-roasted tomatoes add a smoky depth that makes it taste like it’s been cooking all day.

It’s perfect for busy weeknights, chilly weekends, or anytime you want comfort food without the layering. For an extra special touch, finish each bowl with a dollop of ricotta cheese.

Fire Roasted Lasagna Stew

Servings

Ingredients

2 tbsp extra virgin olive oil
1 cup onion, diced
3 cloves garlic, peeled, minced
3/4 tsp organic dried oregano
1½ tsp organic dried basil
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp red pepper flakes (optional)
4 links of Italian Sausage, casing removed and pulled apart
6 oz can of Tomato Paste
14 1/2 oz can of fire-roasted diced tomatoes
24 oz chicken broth or stock
5 cups water
7 pieces of dried lasagna pasta, broken into 2-inch pieces
1/3 cup light cream
1/3 cup grated Parmesan Cheese, plus additional for serving

Optional for serving:

A dollop of ricotta cheese
Red pepper flakes

Instructions

In a large stock pot over medium-high heat, add olive oil and diced onions. Cook, stirring, for 4-5 min, until the onions are soft but not browned.
Add the garlic to the onions and cook for another minute or until the onions are very soft.
Add all the spices to the pot and cook for another minute with the onions and garlic. This step helps the spices “bloom” for maximum flavor. Adjust the heat if necessary.
Add the sausage meat and cook, stirring continuously and breaking it up into medium-sized crumbles, until lightly browned for about 5 min.
Stir in tomato paste and cook until well incorporated into the mixture. Cook 1- 2 minutes.
Add the fire-roasted diced tomatoes, broth, and water; stir.
Bring the pot to a boil, then add the pasta.
Reduce the heat to medium and cook, stirring occasionally, for about 15 minutes. Cooking time will vary depending on the size of the pasta pieces. Remove from heat. The pasta pieces should be cooked to al dente. *Do not overcook as the pasta will continue to cook in the hot pot, and overcooking will result in mushy pasta.
Stir in light cream and cheese.
Serve with additional cheese.