Lasagna Stew

Ingredient Notes

• Beef Broth: Adds depth and richness to the stew’s base, enhancing the meaty flavor.
• Crushed and Diced Tomatoes: The crushed tomatoes create a smooth consistency while the diced add chunks for interest.
• Ground Beef: I prefer lean ground beef to keep some of the fat’s flavor; however, extra lean is also a good choice.
• Italian Seasoning: A blend of dried herbs that typically includes oregano, basil, and thyme.
• MSG: Enhances the savory umami flavor of the dish. Using it is optional but highly recommended.
• Noodles: I buy mini lasagna noodles at the Bulk Barn (not sponsored). However, short noodles like penne, farfalle, or fusilli will do.
• Sugar: Balances the acidity of the tomatoes, rounding out the flavor profile.

It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Beef Broth: You can substitute chicken or vegetable broth. Water mixed with powdered bouillon will work if you don’t have broth.
• Cheeses: Ricotta cheese is a good substitute for cottage cheese. As for the mozzarella, any mild, melty cheese like provolone or Monterey Jack can work. Pecorino Romano or Grana Padano are good stand-ins for Parmesan.
• Crushed and Diced Tomatoes: If you don’t have crushed and diced tomatoes, you can use all of one kind. In a pinch, tomato sauce or purée can also work, although the texture will differ.
• Garlic: You can use garlic powder if you’re out of fresh garlic. Use about ½ teaspoon of powder for each clove of fresh garlic called for in the recipe.
• Ground Beef: Ground turkey, chicken, or Italian sausage can be used instead of ground beef. Try crumbled firm tofu or a plant-based ground meat substitute for a vegetarian option.
• Italian Seasoning: If you don’t have a premade blend, you can make your own by mixing equal parts dried basil, oregano, and thyme.
• Noodles: Any short pasta shape works here. Try rotini, penne, or even broken lasagna noodles.
• Onion: Shallots or leeks can be used instead of onion. About 1 tablespoon of onion powder can work as a substitute if you’re out of fresh onions.

Recipe Variations

Try any of the following for a twist on this lasagna stew recipe:

• Bacon: Add crispy bacon bits as a topping.
• Chili Flakes: Sprinkle in for extra heat.
• Cream: Stir in ½ to 1 cup for a richer stew.
• Eggplant: Dice and sauté with the onions.
• Frozen Spinach: Thaw and mix in before serving.
• Gluten-Free: Use gluten-free pasta and broth.
• Greek Yogurt: Dollop on top before serving.
• Green Pepper: Adding chopped green pepper always reminds me of my Mum. It also adds a bit of color.
• Kale: Chop and add during the last 5 minutes of cooking.
• Mushrooms: Slice and sauté with the onions. You can also use canned, drained, rinsed mushrooms.
• Olives: Stir in any sliced olives you like.
• Pesto: Add a dollop of small-batch basil pesto to each serving or stir directly into the stew.
• Red Wine: Add ½ cup (125 ml) before adding the broth and tomatoes.
• Roasted Red Peppers: Chop and add with the tomatoes.
• Sausage: Use half ground beef and half Italian sausage.
• Sun-Dried Tomatoes: Chop and add with the canned tomatoes.
• Vegetarian: Replace beef with lentils or a plant-based meat substitute.
• Zucchini: Dice and add during the last 5 minutes of cooking.