Save A fun fusion dish combining the flavors of classic lasagne soup with the crunch of nacho boats, topped with creamy cheese and fresh herbs. Perfect for parties or a creative family dinner.
I first made these for a family game night and everyone loved the mix of hearty soup and crunchy nacho boats. Even picky eaters went back for seconds.
Ingredients
- Ground beef (or Italian sausage): 400 g
- Olive oil: 1 tbsp
- Onion (finely chopped): 1 small
- Garlic (minced): 2 cloves
- Red bell pepper (diced): 1
- Zucchini (diced): 1
- Diced tomatoes: 400 g can
- Tomato paste: 2 tbsp
- Low-sodium beef or vegetable broth: 750 ml
- Dried oregano: 1 tsp
- Dried basil: 1 tsp
- Chili flakes (optional): ½ tsp
- Salt and pepper: to taste
- Ricotta cheese: 150 g
- Shredded mozzarella cheese: 100 g
- Grated Parmesan cheese: 50 g
- Lasagne pasta (broken into bite-sized pieces): 6 sheets
- Corn tortilla scoop chips (nacho boats): 18 large
- Fresh basil or parsley (chopped): for garnish
Instructions
- Sauté Vegetables:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
- Add Aromatics:
- Add garlic, red bell pepper, and zucchini. Cook for 5 minutes until softened.
- Cook Meat:
- Add ground beef or sausage. Cook, breaking up with a spoon, until browned and cooked through, about 6 minutes.
- Add Tomato Base and Seasonings:
- Stir in tomato paste, diced tomatoes, oregano, basil, and chili flakes. Season with salt and pepper.
- Simmer:
- Pour in broth and bring to a simmer.
- Add Pasta:
- Add broken lasagne pasta. Simmer for 10 to 12 minutes, stirring occasionally, until pasta is al dente. If soup thickens too much, add a little extra broth.
- Incorporate Cheese:
- Stir in ricotta and half of the mozzarella. Cook for 2 minutes to melt cheese. Adjust seasoning if needed.
- Prepare Nacho Boats:
- Preheat oven to 200°C (400°F).
- Fill Chips:
- Arrange tortilla scoop chips on a baking tray. Fill each with a generous spoonful of lasagne soup mixture. Sprinkle with remaining mozzarella and Parmesan.
- Bake:
- Bake for 5 to 7 minutes until cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh basil or parsley. Serve immediately.
Save My kids love helping fill the nacho boats before baking. It always turns into a fun family activity and brings everyone into the kitchen together.
Required Tools
Large saucepan is recommended for even cooking; a sturdy wooden spoon helps break up meat and stir. A good baking tray ensures the boats bake evenly in the oven.
Allergen Information
This recipe contains gluten (pasta, chips) and milk (cheeses). Be mindful of possible soy or egg in some store-bought ingredients and double-check product labels if serving to someone with allergies.
Nutritional Information
Each serving provides approximately 395 calories, 18 g fat, 36 g carbohydrate, and 21 g protein.
Save Lasagne Soup Nacho Boats are a guaranteed hit at your next gathering. Just assemble, bake, and enjoy with family or friends.
Recipe FAQ
- → What type of meat works best for this dish?
Ground beef adds rich flavor, but Italian sausage or plant-based alternatives can be used for variety.
- → Can this be made vegetarian?
Yes, omit the meat and substitute with lentils or your favorite plant-based mince for a hearty vegetarian option.
- → How do you prevent the pasta from overcooking?
Simmer until just al dente, checking after 10 minutes. Stir occasionally and add broth if needed to maintain texture.
- → Are there gluten-free options for this dish?
Use gluten-free lasagne sheets and corn tortilla chips, but always check product labels for allergens.
- → How should leftovers be stored?
Keep the soup mixture and chips separate; refrigerate the soup and assemble boats right before baking for best texture.
- → Can I adjust the spice level?
Increase or decrease chili flakes to taste, or serve with salsa for extra kick alongside the nacho boats.