Mention a Homemade Lasagna and all I can think of are the wonderful layers and layers of pasta, slowly simmered homemade sauce, quality lean meats, creamy whole milk ricotta, fresh Italian herbs, and molten hot gooey cheeses piled high on my favorite plate. Now Mention Lasagna Soup and all I can think of is dang that sounds deliciously hearty and warm on a chilly fall afternoon.
When I was a child my grandmother Josie would make her own fresh pasta, and she always made tiny meatballs and then layered them between the sheets of fresh pasta and homemade sauce, so also I wanted something to reflect one of my favorite childhood meals that we would patiently wait for while she assembled and then slowly baked in the oven.
Over the last few years, I have seen recipes upon recipes for Lasagna Soup, but I wanted a recipe for Lasagna Soup that reflected my family recipe for Homemade Lasagna. I wanted something simmered for more than 10 minutes, heck I wanted, “The Best Lasagna soup”, not something tossed together in 15-20 minutes. I’ve said it before, nothing tastes better than a recipe slowly cooked with tender loving care, letting all the ingredients marry together to become a post of old-fashioned goodness.
There’s an amazing fact about Lasagna that many may not know, Lasagna did not originate in Italy at all. Lasagna has been traced back by food historians to the Ancient Greek period. The name Lasagna, or “Lasagne” is derivates from the Greek word ‘Laganon’; the first known form of pasta. “Laganon” was not a traditional lasagna as we know it with traditional Italian ingredients but it was made of layers of pasta and sauce. Technically, Lasagna would get its name from the method in which it was made, not for the ingredients that were used. Continue reading