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.
The first time I made these Lasagne Soup Nacho Boats was for a game night at home. Everyone loved how fun and different they were, and there were no leftovers by the end of the evening!
Ingredients
- Meat & Protein: 400 g ground beef (or Italian sausage), 1 tbsp olive oil
- Vegetables: 1 small onion, finely chopped, 2 cloves garlic, minced, 1 red bell pepper, diced, 1 zucchini, diced
- Tomato Base: 400 g can diced tomatoes, 2 tbsp tomato paste, 750 ml low-sodium beef or vegetable broth
- Seasonings: 1 tsp dried oregano, 1 tsp dried basil, ½ tsp chili flakes (optional), salt and pepper to taste
- Dairy: 150 g ricotta cheese, 100 g shredded mozzarella cheese, 50 g grated Parmesan cheese
- Pasta: 6 sheets lasagne pasta, broken into bite-sized pieces
- Nacho Boats: 18 large corn tortilla scoop chips (nacho boats)
- Garnish: Fresh basil or parsley, chopped
Instructions
- Prepare the Vegetable Base:
- Heat olive oil in a large saucepan over medium heat. Add onion and saute until translucent, about 3 minutes.
- Cook the Vegetables:
- Add garlic, bell pepper, and zucchini. Cook for 5 minutes until softened.
- Brown the Meat:
- Add ground beef. Cook, breaking up with a spoon, until browned and cooked through, about 6 minutes.
- Add Tomato Ingredients & Seasonings:
- Stir in tomato paste, diced tomatoes, oregano, basil, and chili flakes. Season with salt and pepper.
- Simmer the Soup:
- Pour in broth and bring to a simmer.
- Add Pasta:
- Add broken lasagne pasta. Simmer for 10–12 minutes, stirring occasionally, until pasta is al dente. If soup thickens too much, add a little extra broth.
- Add 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). 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 5–7 minutes until cheese is melted and bubbly.
- Garnish & Serve:
- Garnish with fresh basil or parsley. Serve immediately.
Save We love making these together for family game nights. Everyone gets to build their own nacho boat and add their favorite garnishes, which always brings lots of laughter!
Required Tools
Large saucepan, wooden spoon, baking tray, oven
Allergen Information
Contains gluten from pasta and tortilla chips, milk from cheese, and possibly soy or egg. Check store-bought products for additional allergens.
Nutritional Information
Per serving: 395 calories, 18 g total fat, 36 g carbohydrates, 21 g protein
Save Lasagne Soup Nacho Boats are sure to become a favorite for creative dinners or parties. Enjoy them hot for the best flavor and texture!
Kitchen Help
- → Can I use sausage instead of ground beef?
Yes, both Italian sausage and ground beef work well. Choose your favorite or mix them for extra flavor.
- → How do I make it vegetarian?
Omit meat and substitute with lentils or plant-based mince. Use vegetable broth for a hearty option.
- → Can nacho boats be assembled ahead?
Prepare soup in advance, but fill and bake nacho boats right before serving for best crunch and flavor.
- → What cheese can I use?
Ricotta, mozzarella, and parmesan are recommended, but you can swap in cottage cheese or cheddar if preferred.
- → Is it spicy?
Chili flakes add optional heat. Adjust amount or serve with salsa on the side for extra spice.
- → Which wine pairs best?
A light Italian red wine, such as Chianti, complements the flavors and richness of this fusion dish.