Lasagna Soup

It’s everything you love about lasagna, transformed into a comforting soup.

8 servings
Preparation time: 45 minutes – 1 hour


  • 8 slices Lunds & Byerlys Artisan Rosemary Olive Oil Batard
  • 1 clove garlic, peeled
  • 3 tablespoons olive oil
  • ½ cup grated Grana Padano cheese, divided
  • 1 pound bulk Italian sausage
  • 2 cups chopped onion
  • 1 cup chopped green bell pepper
  • 1 tablespoon Lunds & Byerlys Tuscan Seasoning
  • 1 tablespoon minced garlic
  • 1 (32-ounce) box chicken broth
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 (14.5-ounch) can fire-roasted crushed tomatoes
  • 1 cup lumaconi (snail-shaped pasta)
  • 2 cups chopped spinach
  • 1 ½ cups diced fontina cheese
  • 2 tablespoons basil chiffonade


1.     Heat broiler on high.

2.     Arrange bread slices on baking sheet. Broil until golden (1-2 minutes per side).

3.     When cool enough to handle, rub one side of each slice of bread with garlic clove, brush with 1 tablespoon olive oil and sprinkle ¼ cup Grana Padano over each slice. Return to broiler and cook until cheese is bubbly (30 seconds to 1 minute).

4.     Heat remaining olive oil in Dutch oven over medium-high heat. Add sausage, breaking up with back of spoon, until browned (4-5 minutes).

5.     Add onion and green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook 1-2 minutes.

6.     Stir in broth, along with diced and crushed tomatoes; bring to a boil.

7.     Stir in pasta; reduce heat to medium. Cook, stirring occasionally, until pasta is al dente (7-9 minutes).

8.     Stir in spinach and cook 1-2 minutes.

9.     Arrange ¼ cup fontina in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and basil. Serve with bread slices.

*~Low Spoons Lunch Prep~*

As someone who deals with low spoons, works full time, and is also in graduate schools, I have taken to prepping meals every Sunday. I love to do make ahead salads/pasta salads, but I was craving something warm this week and came up with this after visiting the farmer’s market. I love using Rubbermaid’s Lunchblox for everything I take to work because they’re compact, easy to stack and store together, microwave safe, and dishwasher safe. Below are the three recipes I combined for this week’s make ahead meal:

Honey Garlic Slow Cooker Chicken Thighs

I love this recipe from AllRecipes because it’s so. freaking. easy! Here’s what you need:

  • 4-5 skinless chicken thighs (recipe calls for boneless but it really doesn’t make a difference)
  • ½ cup soy sauce
  • ½ cup ketchup
  • 1/3 cup honey
  • 3 garlic cloves (I used pre-minced from the jar)
  • 1 teaspoon dried basil


  1. Place the chicken thighs in the bottom of your slow cooker.
  2. Whisk together all other ingredients and then pour over your chicken.
  3. Allow chicken to cook on low for 5-6 hours. The original recipe calls for 6, but I found the chicken to be slightly overcooked when I waited that long. Just use your best judgement.

That’s it! So easy! The next recipe is one I made up based on ingredients I had at home after purchasing some cauliflower at the farmer’s market.

White Cheddar Cauliflower Mash

  • 1 head cauliflower
  • 3 tablespoons cottage cheese
  • 3 tablespoons greek yogurt
  • 1 tablespoon butter
  • 3 tablespoons grated white cheddar cheese (or any other kind of cheese that melts well, or more cheese if you want because, well, cheese)
  • Salt to taste

You’ll need something to blend the cauliflower with. I would recommend an immersion blender - it’s super easy to use and super easy to clean. But you can also use a blender (more clean up) or even a potato masher (more work). How you make it:

  1. Get a pot of water heating. While you wait for it to boil, clean your cauliflower and then chop into large chunks. 
  2. Once the water is boiling, toss in your cauliflower and boil it for 15 minutes. Drain the cauliflower and place back into the pot (or into the blender if that’s what you’re using). 
  3. Add cottage cheese, yogurt, butter, and cheese. Blend everything together. Salt to taste.

This turned out seriously so, so good. I know cottage cheese and yogurt sounds weird, but it makes everything really creamy and the tang of the yogurt with the sharp cheddar is so yummy! The last component is the easiest to prepare of all.

Simple Sautéed Greens

  • Greens of your choice (I used mustard greens and spinach, but collard greens would work great as well)
  • Olive Oil
  • Salt to taste
  • Pepper to taste

Here’s how you make it:

  1. Wash your greens thoroughly. Place greens on a paper towel and pat dry. 
  2. Pour 1 tablespoon olive oil into a pan. Heat to medium high and toss in greens. 
  3. Cook for 1-2 minutes. Don’t let the leaves wilt completely!
  4. Salt and pepper to taste.

The reason not to let the leaves wilt completely is that, when you reheat everything together, the leaves will cook a little more since they’re os delicate. This will keep them from cooking too much and becoming complete mush.

And that’s it! You’ll have a filling lunch for every day of the week that won’t make you sleepy and is packed full of nutrients. Enjoy, and make sure to submit your make ahead meals to No More Ramen!


What I Ate Today// Woke up around lunch-time & made a salad (romaine, purple cabbage, assorted peppers, & tomatoes). For lunch, I made a huge black bean burrito w/rice & lots of seasonings on a spinach wrap. For dinner, I’m having raw oats with peanut-butter & jelly! Probably my favorite flavor so far! I was being too lazy to hit the gym, but I’m heading out soon to go dancing with some friends! I’ll probably have a banana or two on the way there. I hope your weekend has been amazing so far!💕


Crispy, Juicy Chicken Thighs – Meal Prep 

A quick recipe for your meal prep needs 


Boneless, skinless chicken thighs 

Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder 

Freshly minced parsley or cilantro 

Olive oil

Lemon juice  


Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling. 

Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat. 

Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit. 

Slice and portion for meal prep. 


DAY 49:

Dropped a dress size so happy!

Breakfast: Oats made with almond milk and topped with warmed berries.

Lunch: Leftover roasted tomato & basil soup!

Dinner: There’s nothing I love more than burrito bowl.. oh yes there is! Vegan healthy burrito bowls!! This was so yum. Guacamole, chilli, brown rice & red quinoa, corn, spinach, cucumber and sweet potato fries.