Lasagna Soup with Mornay Sauce

Lasagna Soup Recipe - Ooey Gooey Goodness

This viral recipe is the culmination of ooey gooey goodness. You've probably come across this viral recipe on TikTok and other social media outlets. Well, I suppose that's why you're here: looking for the best recipe for this viral phenomena.

The concept itself is simple. Make a tasty lasagna base and make it into a soup. But I was looking for a way to take this recipe to the next level. Some recipes I've seen finish the soup with a drizzle of cream on top with a grating of parmesan. But why leave it there, I thought. Since we're working with lasagna, what better way to finish it than a good cheesy sauce. That'll be Mornay, derived from one of the five French mother sauces - béchamel.

I've also made a vegan version of this soup, the Vegan Lasagna Soup. It's the same delicious recipe but without any meat or dairy.

Ingredients

• 🥩 Beef: For a hearty, savoury depth that forms the soul of this comforting soup.
• 🍅 Crushed Tomatoes: They lend a lovely sweetness and tang, building the base for all the other flavours to mingle.
• 🌿 Dried Herbs (Oregano, Basil, Thyme): A gorgeous aromatic trio that evokes those classic Italian flavours. Guaranteed to fill your kitchen with warmth!
• 🍝 Lasagna Sheets: They soak up all that wonderful flavour and when cooked to al dent, they add a playful bite.
• 🧀 Gruyère (or White Cheddar): A rich, nutty deliciousness that elevates the additional Mornay sauce. Truly lovely and creamy indulgence.
• ✨ Nutmeg: A pinch of this fragrant spice gives the sauce an expected warmth and touch of elegance. Not mandatory but highly encouraged spice, part of the béchamel base.

Please see the full list of ingredients and amounts in the recipe card below.

Making the Lasagna Soup & Mornay Sauce

Right, let's do this! The food sounds a bit fancy but it's actually quite straightforward and really comforting dish. The Mornay is just a béchamel with cheese. Simple as that.

First, we're going to build the soup itself. Get a nice big pot (like a Dutch oven) on the hob over medium heat, and drizzle in about two tablespoons of good quality olive oil. Throw in a finely diced onion, carrot and celery stick. Make sure they are finely diced since we want them to melt into the soup. We want to soften these down for about five to seven minutes. Gently stir them around so they don't catch.

Once they've started to soften, add in your minced garlic. Just a clove or two minced. Stir that in for about a minute. But be careful not to burn it! Nobody wants bitter and burnt garlic in their soup. Trust me, speaking from experience.

Next, stir in a couple of tablespoons of tomato paste and cook that for just a minute to really deepen the flavour. It should have a deep dark colour afterwards. Now, add in your minced beef and cook until it's nicely browned. Break up any big clumps ad you go.

Once the beef has browned, sprinkle in a teaspoon each of dried oregano, basil and thyme, along with a half teaspoon of chilli flakes. If you don't like heat you can omit the flakes. Give it all a good stir and deglaze the pot with the Worcestershire (wash your sister sauce). Pour in a can of crushed tomatoes and the beef stock. Bring it all to a boil, then turn the heat down and let is simmer for about ten to fifteen minutes. That's when all those lovely flavours really start to mingle.

Finally, stir in some broken lasagna sheets. Make sure not to just dump them in, as they tend to stick to everything - mostly each other. Cook uncovered for about eight to twelve minutes, giving the soup a good stir every now and then. If the soup seems too thick, as a splash of water to loose it up. Season to taste with salt and pepper. Fresh pepper certainly is the best.

While the soup is simmering, let's whip up the Mornay sauce. This is surprisingly easy. Like I've never made it myself before and I had no issues. Melt 15 grams of butter in a small saucepan over medium heat. Stir in 10 grams (around a tablespoon) of plain flour and cook it for a minute until it all smells slightly nutty. But do not let it brown! We're making a white sauce after all. Gradually whisk in about 250ml of milk, a little bit a time, to make sure you don't up with any lumps in your sauce. Keep whisking until the sauce is nice and smooth.

Bring it to a gentle simmer, stirring regularly until it thickens to coat the back of a spoon. Take it off the heat, stir in the salt, white pepper, and nutmeg. Finally, let's add the 30 grams of Gruyère or white cheddar and 10 grams of Parmesan until the cheeses are melted. If it's a bit too thick, add a splash more milk to think it out. If it's too thin, give it a couple of minutes more on the stove.

To serve, ladle the soup into bowls, drizzle generously with a swirl of that creamy Mornay sauce. Finish with a few fresh basil leaves and an extra sprinkle of chilli flakes if you're feeling adventurous.

Enjoy!

Serving

Right, let's think about to make this Lasagna Soup with Mornay Soup really special when serving. It's such a comforting dish, you want to do it justice!

Firstly, the bowls matter. I always serve my soup in big, rustic earthenware bowls. They just look fantastic and add to the cosy feel. If you don't have those, just choose something sturdy and appealing.

A swirl of the Mornay sauce is essential. A generous drizzle creates that beautiful visual contrast: the creamy white against the rich reddish soup. Use a spoon for easiest application. Fresh basil leaves scattered on top are a must. They add that pop of vibrant green and the loveliest fresh aroma. A tiny pinch of chilli flakes adds a subtle warmth and a bit of visual interest too. For that Instagram shot of yours, of course.

As for a side, I think a crusty loaf of bread would be amazing. Something you can just tear and dunk. A simple green side salad with a light vinaigrette would cut through the richness too. Perhaps a little plate of pickled onions or gherkins for a bit of sharpness? Who knows. It's your plate anyways.

Honestly, this is a dish that works beautifully for a Sunday lunch or a slightly more fancy dinner party. Also, guaranteed amazing for a chilly evening when you're craving something truly comforting. If you're doing it for guests, you could arrange a little buffet-style setup. Soup in a big pot in the centre and the bread, salad and pickled bits artfully arranged around it.

Don't be afraid to get creative with the garnish too. A few chopped chives or some extra grating of Parmesan cheese would also be lovely additions. The key is to make it look inviting and feel warm. In my opinion, that's the entire purpose of this soup.

Storing

Once your Lasagna Soup is ready, storing it properly will help maintain its deliciousness. For the soup itself, allow it to cool completely before transferring to an airtight container or even freezer bags. It will keep in the fridge for up to 2-3 days. If you'd like to freeze it, it's perfectly fine for that. Defrost thoroughly in the fridge before reheating.

For the Mornay sauce, it's best stored separately. It doesn't freeze particularly well as the cheese could separate. It will keep in the fridge up to 2 days in an airtight container.

When reheating the soup, do so gently over low heat. Stir frequently to prevent any sticking. Adding a splash of water or stock can help restore a bit of moisture if it seems too dry. Add the Mornay sauce just before serving to keep it creamy and avoid it becoming grainy. A gently stir is all it needs.

Frequently Asked Questions

Can I make the soup ahead of time and just add the Mornay sauce when I'm ready to serve?

Absolutely! The soup actually tastes even better the next day. Store it in the fridge and reheat gently before adding the Mornay sauce before serving.

I'm not a huge fan of chilli flakes. Can I leave them out?

Definitely! They're there for a little kick, but entirely optional. It's lovely without them, too. The soup is designed to work on a cold autumn-y night, so any extra warmth is welcome.

I don't have Gruyère cheese. Will white cheddar work okay in the Mornay sauce?

Yes, white cheddar is a great substitute. It's got a similar flavour profile, so you won't miss a thing. And neither won't your guests.

The recipe says to break the lasagna sheets. Is there a particular size they should be?

Not really, just break them into roughly bite-size pieces, around inch or two is a good guide. It helps them cook evenly and fit well in the soup.

I'm a bit nervous about making the Mornay sauce. What's the most common mistake people make?

The biggest thing is to add the milk really slowly and whisk constantly. That way you'll avoid any lumpy situations. Don't panic if it seems a bit daunting - it's easier than you think!

Final Thoughts

This lasagna soup brings all the comforting flavours of a classic Italian favourite into a cozy, hearty bowl. Perfect for chilly evenings, it’s an easy way to enjoy the rich, cheesy goodness of lasagna without the fuss. Whether shared with friends or savoured solo, this soup is sure to warm you from the inside out.

I’d love to know what you think about this recipe. Go ahead and post your rendition on Instagram and tag me. Or send me a message.

I hope you enjoy!