Pin It A comforting fusion soup combining the flavors of classic lasagne with a fragrant Indian-style sweet corn masala. Perfect for a cozy family dinner with a creative twist.
I first made this soup for a family movie night and everyone loved how the classic lasagne taste blended with sweet corn masala. It quickly became a requested favorite whenever we craved something hearty but a little different.
Ingredients
- For the Masala Base: 2 tablespoons olive oil, 1 large onion (finely chopped), 3 garlic cloves (minced), 1-inch piece ginger (grated), 2 green chilies (finely chopped, optional), 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/2 teaspoon red chili powder (optional), 400 g (14 oz) canned diced tomatoes
- For the Sweet Corn: 300 g (2 cups) sweet corn kernels (fresh or frozen)
- For the Soup: 1 liter (4 cups) vegetable broth, 200 g (7 oz) lasagne sheets (broken into pieces), 100 g (3.5 oz) baby spinach leaves, 200 g (7 oz) ricotta cheese or cottage cheese, 100 g (3.5 oz) mozzarella cheese (shredded), salt and freshly ground black pepper (to taste)
- For Garnish: 2 tablespoons fresh basil or coriander (chopped), extra ricotta or mozzarella (optional)
Instructions
- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat. Add onion and cook for 3–4 minutes until softened.
- Add Garlic and Ginger:
- Add garlic, ginger, and green chilies (if using). Sauté for 1 minute.
- Add Spices:
- Stir in cumin, coriander, garam masala, smoked paprika, turmeric, and red chili powder. Cook for 1 minute until fragrant.
- Tomato Masala:
- Add diced tomatoes and cook for 5 minutes, stirring, until the mixture thickens.
- Add Sweet Corn:
- Stir in sweet corn and cook for 2 minutes.
- Add Broth:
- Pour in vegetable broth and bring to a gentle boil.
- Pasta Cooking:
- Add broken lasagne sheets. Simmer uncovered for 12–15 minutes, stirring, until pasta is al dente.
- Add Spinach:
- Stir in baby spinach and cook for 2 minutes until wilted.
- Add Cheese:
- Add ricotta and mozzarella cheese. Stir until melted and soup is creamy. Season with salt and black pepper.
- Garnish and Serve:
- Ladle soup into bowls. Garnish with fresh basil or coriander and extra cheese if desired. Serve hot.
Pin It My children always want seconds of this soup, especially when we garnish it with extra cheese on top. It is now a staple during chilly evenings in our home.
Serving Suggestions
Pair this lasagne soup with garlic bread or a simple green salad for a complete meal. Add sautéed mushrooms or bell peppers for more flavor and texture.
Required Tools
You will need a large soup pot, wooden spoon, chef's knife, cutting board, and ladle to prepare this dish.
Nutrition
Each serving provides about 430 calories, 15 g total fat, 55 g carbohydrates, and 18 g protein, making it a balanced and filling dish.
Pin It Ladle the creamy soup into bowls and top with fresh basil or coriander. Enjoy this fusion comfort dish fresh and hot for best flavor.
Recipe FAQs
- → Can I make this vegan?
Yes, substitute ricotta and mozzarella with plant-based alternatives for a vegan result.
- → What type of lasagne sheets should I use?
Use regular or whole-wheat sheets, broken into pieces; check for gluten-free options if needed.
- → Can I add more vegetables?
Absolutely! Sautéed mushrooms, bell peppers, or zucchini work well for added flavor and texture.
- → What is the best way to serve this dish?
Serve hot, garnished with fresh herbs and extra cheese, alongside garlic bread or a green salad.
- → How spicy is this fusion dish?
Heat level is adjustable; omit or change the amount of green chilies and red chili powder to your preference.
- → Can I prepare in advance?
This dish keeps well in the refrigerator for up to 2 days; reheat gently, adding extra broth if needed.