Recipes Archives - Craving Home Cooked

Cheesy Roasted Garlic Dip

Joanna Cismaru — Sun, 27 Apr 2025 18:12:00 +0000

Creamy, cheesy, and loaded with sweet roasted garlic — this Cheesy Roasted Garlic Dip is basically an edible hug. Perfect for parties, Netflix marathons, or honestly just Tuesdays.

There are dips… and then there’s this Cheesy Roasted Garlic Dip. It’s the kind of dip that makes you “accidentally” eat half the dish before guests even arrive. No regrets. Sweet, mellow roasted garlic mixed into a creamy, cheesy, gooey situation you’ll want to faceplant into. (And yes, it’s basically impossible to have just one bite. You’ve been warned.)

Why You’ll Love This Cheesy Roasted Garlic Dip

Roasted garlic = mellow, sweet, buttery flavor heaven.
Crazy creamy thanks to the holy trinity: cream cheese, sour cream, and mayo.
Perfect golden bubbly cheesy top. (Broil it. You deserve the drama.)
100% make-ahead friendly for stress-free hosting.
It’s dangerously easy to demolish.

Before You Start: Tips & Ingredient Notes

Roast that garlic until it’s soft and caramelized — not just lightly golden. You want deep, sweet flavor.
Use block mozzarella if you can and shred it yourself. Pre-shredded bags = sad, dry cheese.
Full-fat everything. Trust me. This isn’t the time for light mayo unless you want light disappointment.
Mash the roasted garlic really well before mixing — no surprise garlic grenades mid-bite.
Red pepper flakes = optional but highly recommended for a little kick to cut the richness.

How To Make Cheesy Roasted Garlic Dip

Roast the garlic

Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until buttery soft. Let it cool slightly, then squeeze the cloves out and mash into a paste.

Mix the base

In a big bowl, beat together cream cheese, sour cream, mayo, and the roasted garlic paste. (Use a spatula — it’ll feel like stirring pure joy.)

Cheese it up

Fold in 1 cup mozzarella, ½ cup Parmesan, fresh parsley, Italian seasoning, red pepper flakes, salt, and pepper.

Assemble

Spread the mixture into a 9-inch baking dish. Sprinkle the top with the remaining mozzarella and Parmesan.

Bake

Pop into the oven for 20 minutes, or until the top is bubbling and golden. Broil for 1–2 minutes at the end if you want extra browning.

Let the dip cool slightly (so you don’t burn the roof of your mouth — ask me how I know) and garnish with extra parsley. Dig in with bread, crackers, or veggies!

Serving Suggestions

Serve this glorious molten cheesy situation with:

Crusty baguette slices
Crunchy crackers
Celery sticks and cucumber rounds (for pretending to be healthy)

Building the ultimate snack spread? Add a few of my other party favorites to the table:

Sticky Honey Soy Chicken Wings

Firecracker Chicken Meatballs

Stuffed Mushrooms

Buffalo Chicken Pinwheels

Frequently Asked Questions

Can I make this ahead of time?

Naan

Joanna Cismaru — Tue, 08 Apr 2025 19:39:25 +0000

Naan is the ultimate sidekick for any curry or stew – soft, fluffy, and perfect for scooping up every last bit of sauce. With just a few simple ingredients, you can make this delicious flatbread right at home, and trust me, it’s better than anything you’ll find in a store.

This Naan recipe is a game-changer – soft, fluffy, and perfect for soaking up every last drop of your favorite curry. I love how easy it is to make with just a few simple ingredients, and the buttery, golden crust is absolutely irresistible. Trust me, once you’ve had homemade Naan, you’ll never want the store-bought stuff again!

Before You Start

Use Warm Water (Around 110°F/43°C): When mixing the yeast, make sure the water is around 110°F/43°C. Water that’s too hot can kill the yeast, but this warm temperature will activate it perfectly, helping your dough rise beautifully.
Let the Dough Rise in a Warm Spot: Find a cozy spot in your kitchen to let the dough rise. This helps the Naan become light and fluffy, giving you that perfect texture.
Knead for a Soft Dough: Take the time to knead the dough for about 5-7 minutes. This helps develop the gluten, which makes your Naan nice and chewy.
Get the Skillet Really Hot: When cooking the Naan, make sure your skillet or griddle is hot. This creates those classic bubbles and gives the Naan a beautifully charred, golden-brown surface.

Ingredients You’ll Need

Active Dry Yeast: Helps the dough rise and gives the Naan its fluffy texture. Instant yeast works too; just skip the proofing step.
Sugar: Feeds the yeast and adds a touch of sweetness to the dough.
Warm Water: Activates the yeast and brings the dough together. Make sure it’s warm, around 110°F/43°C, to get the yeast working.
All-Purpose Flour: Forms the base of the dough, giving it structure. You can substitute with whole wheat flour for a heartier Naan.
Plain Yogurt: Adds moisture and a slight tang, making the Naan soft and flavorful. Greek yogurt works too.
Olive Oil: Keeps the dough tender and adds richness. You can use melted butter instead for a richer flavor.
Salt: Enhances the overall flavor and balances the sweetness.
Butter: Brushed on the Naan after cooking for extra flavor and a beautiful sheen. Ghee is a great alternative for a more traditional touch.
Fresh Cilantro (optional): Adds a pop of color and fresh flavor when sprinkled on top. Feel free to skip it if you’re not a fan or use parsley instead.

How To Make Naan

Proof the Yeast

In a small bowl, combine 2 teaspoons of active dry yeast, 1 teaspoon of sugar, and ½ cup of warm water (around 110°F/43°C). Stir gently and let it sit for about 5-10 minutes until it becomes frothy. Tip: If the mixture doesn’t foam up, the yeast might be old or the water too hot. Start again with fresh yeast and properly warm water.

Mix the Dough

Add 2 ½ cups of all-purpose flour to the bowl of your stand mixer and 1 teaspoon of salt, then pour in the frothy yeast mixture. Attach the dough hook to your stand mixer. Add ¼ cup of plain yogurt and 2 tablespoons of olive oil, then start mixing on low speed until the ingredients come together into a dough. Increase the mixer speed to medium and let it knead the dough for about 5-7 minutes until it’s smooth and elastic. Tip: Keep an eye on the dough; if it looks too sticky, you can add a little more flour, a tablespoon at a time.

Let the Dough Rise

Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size. Tip: A warm oven (turned off) or a sunny window is a great spot to let the dough rise.

Divide and Shape the Dough

Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and roll each piece into a ball. On a lightly floured surface, roll out each ball into an oval or round shape, about ¼ inch thick. Tip: If the dough is sticky, lightly flour your rolling pin and surface.

Cook the Naan

Heat a large skillet or griddle over medium-high heat. Once hot, place a rolled-out dough onto the skillet. Cook for about 1-2 minutes until bubbles form on the surface and the bottom is golden brown. Flip and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces. Tip: Keep the skillet hot to get those beautiful charred spots on the Naan.

Brush with Butter and Serve

Once cooked, brush each Naan with melted butter and garnish with chopped fresh cilantro if desired. Serve the Naan warm and enjoy with your favorite dishes. Tip: If you prefer, you can use ghee instead of butter for a more traditional flavor.

How To Serve

Naan is incredibly versatile and pairs perfectly with so many dishes. Here are some great ideas to serve with Naan:

Butter Chicken

Chicken Tikka Masala

Garlic Butter Shrimp

Vegetable Biryani

Frequently Asked Questions

Can I make Naan ahead of time?

Hawaiian Macaroni Salad

Joanna Cismaru — Tue, 01 Apr 2025 20:57:55 +0000

Creamy, tangy, and just sweet enough—this Hawaiian Macaroni Salad is everything you’d expect from a classic island-style side dish. Tender elbow macaroni meets a dreamy mayo-based dressing, crisp veggies, and just the right amount of zing. Perfect for potlucks, BBQs, or frankly, just because!

Why You’ll Love This Hawaiian Macaroni Salad

Potluck Hero: It’s exactly the kind of dish that disappears first and always gets recipe requests.
Perfectly Balanced Dressing: I’ve made hundreds of macaroni salads over the years, and trust me—this dressing hits the sweet-tangy-creamy balance just right.
Tested and True: This salad has been perfected after countless potlucks, BBQs, and family gatherings. It’s practically guaranteed to disappear first!

Before You Start

Macaroni – Soft Pasta = Better Salad

I always cook the macaroni slightly softer than usual—about a minute or two past al dente. After making this salad dozens of ways, I’ve learned this is key to creating a perfectly creamy texture.

Dressing – Why Mayo Matters

I highly recommend Best Foods or Hellmann’s mayo. I’ve tested countless mayonnaise brands over the years, and nothing beats these two for achieving that classic, creamy Hawaiian taste.

Always toss the hot pasta with apple cider vinegar first. This small trick makes a huge difference—the pasta absorbs the flavor deeply.

Veggies – Expert Texture Tips

Finely grate your carrot; after experimenting for years, I find finely grated carrot blends seamlessly and gives subtle sweetness.

Celery is optional, but highly recommended—I personally add it for a perfect crunch balance.

How To Make Hawaiian Macaroni Salad

Cook and Flavor the Pasta

Bring salted water to a rolling boil, cook elbow macaroni until soft (1-2 minutes past al dente).
Drain the macaroni well—don’t rinse!
Sprinkle apple cider vinegar onto hot pasta, toss evenly, then let it cool for about 10 minutes. (This is your secret step to flavor-packed pasta.)

Mix the Dressing

Whisk together mayonnaise, whole milk, sugar, salt, and pepper until smooth. Adjust seasoning as you like—I taste it at this point (no shame!).

Cook and Flavor the Pasta

Combine cooled pasta with carrots, celery, and onions. Pour dressing over and stir thoroughly.
Salad too thick or dry? Add an extra splash of milk or mayo.
Cover and refrigerate at least 2 hours. Overnight is even better—the flavors meld beautifully.
Before serving, give your salad a good stir and adjust seasoning. Top with sliced green onions if you’re feeling fancy.

How To Serve

This macaroni salad pairs amazingly with BBQ, grilled meats, or Hawaiian classics like my favorite Huli Huli Chicken. But honestly, you could eat it fright from the fridge, it’s that good!

Huli Huli Chicken

Parmesan Crusted Pork Chops

Slow Cooker Sausage and Peppers

Slow Cooker Ribs

Frequently Asked Questions

How do I keep the macaroni salad creamy overnight?

Custard Raisin Rolls

Joanna Cismaru — Tue, 11 Mar 2025 20:31:40 +0000

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Why You’ll Love These Rolls (Besides the Fact That They’re Delicious)

The dough is soft, fluffy, and foolproof. It’s my simplified cinnamon roll dough, so you don’t need a degree in pastry arts to pull this off.
The custard is homemade but easy. No fussy tempering, no curdled disasters—just silky, creamy perfection.
They look impressive. Like something you’d buy at a fancy bakery, but without the $6 price tag and judgmental barista.

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
Don’t overfill the rolls unless you want custard explosions in your oven.
Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

How to Make Them (a.k.a. You’re Almost There)

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Make the Dough & Let It Rise

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Make the Custard (a.k.a. The Good Stuff)

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll, Fill & Slice

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Let Them Rise Again

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Bake to Golden Perfection

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Finishing Touches – Because We’re Fancy Like That

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Frequently Asked Questions

Why is my dough not rising?

Cabbage and Noodles with Sausage

Joanna Cismaru — Thu, 06 Mar 2025 20:54:38 +0000

Ever have one of those recipes you stumble across almost by accident but then wonder how you ever lived without it? For me, that’s this Cabbage and Noodles with Sausage dish—comforting, quick, and utterly irresistible.

The first time I made it, my husband looked skeptical (he always does with new recipes), but by the time his plate was empty, I knew we had a winner. Simple ingredients, big flavors, and ready in just 30 minutes—what’s not to love?

Why You’ll Love This Recipe

Weeknight Winner: Ready in just 30 minutes, perfect for busy evenings.
Full of Flavor: Smoky sausage, tender cabbage, and buttery noodles—a trio made in heaven.
Budget-Friendly Comfort: Simple pantry staples that taste like comfort in a bowl.

Before You Start: My Top Tips

Cabbage

Choosing: Choose fresh, firm green cabbage that feels crisp and heavy. This ensures it cooks perfectly without turning mushy.
Shredding: Use a sharp knife or a mandoline for quick, even shreds. If using a mandoline, always wear a protective glove to keep your fingers safe! Trust me, I’m speaking from experience here.
Cooking Tips: Sauté the cabbage without overcrowding the pan, giving it enough space to caramelize and develop flavor rather than steaming.

Sausage

Selecting: Kielbasa is ideal—smoky, flavorful, and browns nicely. Even slices help ensure consistent cooking.
Cooking: Brown sausage thoroughly; crispy edges are key to unlocking maximum flavor.

Egg Noodles

Best Type: Egg noodles are perfect since they hold onto flavors without turning soggy. If substituting, choose sturdy pasta shapes like rigatoni or farfalle.

Extra Boost Flavor

Vinegar: Don’t skip the apple cider vinegar. It adds essential brightness, balancing the rich, smoky flavors perfectly.

How To Make Cabbage and Noodles with Sausage

Cook the Noodles

Boil egg noodles just until al dente according to the package instructions—avoid overcooking so they maintain the perfect bite.

Tip: Add a pinch of salt to the water to season the noodles as they cook.

Brown the Sausage

In a large skillet over medium heat, melt butter and brown sausage slices thoroughly, 3-4 minutes per side. Those crispy bits are pure flavor!

Tip: Don’t rush this step; deep browning builds incredible flavor.

Sauté the Veggies

In the same skillet, sauté onion and shredded cabbage until softened and lightly caramelized, about 5 minutes. Add garlic and spices, stirring well to fully coat and release their aromas.

Tip: Adding garlic after onions and cabbage prevents it from burning.

Simmer Together

Add chicken broth and apple cider vinegar, then cover and simmer gently for about 5-7 minutes, allowing flavors to meld.

Tip: Covering the skillet helps cabbage steam gently and keeps moisture in.

Combine and Serve

Toss cooked sausage and noodles back into the skillet, stirring gently until everything is evenly coated and heated through, about 2 minutes. Serve warm and enjoy immediately!

Tip: Finish with freshly cracked black pepper for an extra punch of flavor.

How To Serve

This hearty dish is perfect on its own, but here are a few easy ideas to round out your meal:

Oven Roasted Carrots

How To Steam Broccoli

Breadsticks Recipe

Avocado Tomato Salad

Frequently Asked Questions

Can I use a different type of sausage?

Chicken and Leek Soup

Joanna Cismaru — Tue, 04 Mar 2025 22:49:59 +0000

There’s nothing like a big bowl of Chicken and Leek Soup to warm you up from the inside out. The delicate sweetness of leeks, tender rotisserie chicken, and a splash of lemon to brighten everything up—this is the kind of cozy meal that feels like a hug in a bowl.

This Chicken and Leek Soup is packed with flavor, comes together in under an hour, and is as nourishing as it is satisfying. Whether you’re looking for an easy weeknight dinner or something soothing for a chilly day, this soup has you covered.

Before You Start – Everything You Need to Know

This Chicken and Leek Soup is simple, comforting, and incredibly flavorful. But before we dive in, here’s what you need to know to make it foolproof and flexible!

Leeks – The Right Way To Prep

Leeks add a delicate, slightly sweet onion flavor that makes this soup unique. The trick? They trap dirt between their layers, so you must rinse them well. Slice them in half lengthwise, then fan out the layers under running water to remove any grit. I always do this before chopping!

Tip: If you’re in a hurry, swap leeks for a mix of sweet onion and green onions—it’s not exactly the same, but it works!

Use Rotisserie Chicken for Convenience

This is my go-to shortcut for soups. It saves time, adds great flavor, and makes this a quick meal. If you have leftover roasted chicken or turkey, that works too!

Tip: If cooking raw chicken, simmer whole breasts or thighs in the broth for 20 minutes, then shred before adding the pasta.

Pasta – Cook It Just Right

Ditalini pasta is perfect because it’s small but hearty. It soaks up some of the broth while still holding its shape.

Tip: If you plan to store leftovers, cook the pasta separately and add it to individual bowls when serving. Otherwise, it’ll keep soaking up liquid and become mushy.

Lemon Juice – The Secret to Bright Flavor

The fresh lemon juice at the end is everything! It balances the richness and gives the soup a fresh, zesty finish. I always start with one lemon and add more if needed.

Tip: Taste before adding extra lemon—it’s easy to go overboard!

How To Make Chicken And Leek Soup

This soup comes together in just a few simple steps, but each one adds layers of flavor. Here’s exactly how I do it to get the best results every time!

Sauté the Veggies for Maximum Flavor

Start by heating butter and olive oil in a large pot over medium heat. The mix of both gives you flavor from the butter and a higher smoking point from the oil. Toss in the leeks, carrots, and celery and sauté for about 5-7 minutes until softened. This step builds the foundation of the soup’s flavor, so don’t rush it!

Now, add the garlic, Italian seasoning, salt, and pepper. Stir and cook for another 30 seconds to 1 minute—this brings out the best in the spices and makes the garlic fragrant.

Build the Broth

Pour in the chicken broth (or broth + water) and add the chicken bouillon seasoning for extra depth. Bring it to a gentle boil, which helps all those flavors meld together.

Cook the Pasta

Stir in the ditalini pasta and let it simmer for 8-10 minutes until al dente. This small pasta is perfect because it holds its shape without overwhelming the broth.

Tip: If you’re making this soup ahead, cook the pasta separately and add it when serving so it doesn’t get too soft.

Add the Chicken & Spinach

Stir in the shredded rotisserie chicken, fresh spinach, and a squeeze of lemon juice. The lemon brightens up the broth and balances everything out. Let the soup simmer for another 2-3 minutes until the spinach wilts and the flavors fully develop.

Tip: Always taste before adding extra lemon—you want a fresh zing, but not too much tang.

The Parmesan & Dill Finish

Finally, stir in freshly shredded Parmesan cheese and chopped dill. This step takes the soup from great to restaurant-quality! The cheese melts into the broth for an almost creamy texture, and the dill adds a fresh, herby contrast.

Ladle the soup into bowls, garnish with extra Parmesan and dill, and serve hot.

How To Serve

This soup is comforting and satisfying on its own, but if you want to round out the meal, here are some of my favorite serving ideas:

No Knead Olive Bread

Mushroom Arugula Warm Salad

Greek Salad

Fluffy Dinner Rolls

Frequently Asked Questions

Can I use chicken breasts instead of rotisserie chicken?

Lasagna Soup

Joanna Cismaru — Fri, 28 Feb 2025 20:41:37 +0000

If you love lasagna but don’t always have the time (or patience) to layer everything perfectly, this Lasagna Soup is your answer. All the rich, cheesy, saucy goodness of classic lasagna, but in a warm, cozy bowl.

I’ve made this recipe so many times because it’s just so easy—hearty, packed with flavor, and done in 40 minutes. Plus, the ricotta topping? It’s EVERYTHING. It melts right into the soup, giving you those creamy, cheesy bites just like the real thing.

If you’re craving a comforting, family-friendly dinner that comes together in one pot, this is THE recipe. Let’s make it!

Before You Start – Must-Know Tips

Before you dive in, here’s what you need to know to get the most flavor out of every bite and make this recipe foolproof.

The Meat – Why Use Two Types?

Using both Italian sausage and ground beef gives you the best of both worlds—the sausage adds bold, herby flavors, while the lean beef keeps it hearty without being greasy. If you only have one, that’s fine, but trust me, the mix takes this to another level.

Want a lighter version? Swap for ground turkey or chicken, but add extra Italian seasoning to compensate for the flavor.

The Lasagna Noodles – No Need to Pre-Cook!

You’re breaking up dry lasagna noodles and cooking them right in the soup. This soaks up all that rich broth and gives the soup a thick, almost stew-like consistency.

Don’t have lasagna noodles? Swap in fusilli, bowtie, or broken spaghetti—whatever you have!

Make-Ahead Tip: If you plan to store leftovers, cook the noodles separately so they don’t absorb all the broth.

The Ricotta Mixture – Don’t Skip It!

That creamy, cheesy dollop makes this soup taste like real lasagna. As soon as it melts into the hot soup, you get that signature creamy-cheesy bite.

Short on time? Swap ricotta for a sprinkle of mozzarella & Parmesan directly on top.

Not a fan of ricotta? Try cottage cheese—it works surprisingly well!

The Broth – How Much Do You Need?

I recommend starting with 6 cups of broth and adding more as needed. The noodles will absorb some liquid as they cook, so if you like a soupier consistency, add extra broth at the end.

Leftovers? The soup will thicken in the fridge, so stir in a little broth when reheating to bring it back to life.

How To Make Lasagna Soup – Simple & Foolproof

This is one of the easiest soups you’ll ever make—all the flavors of lasagna, but in a single pot and ready in 40 minutes! Here’s how to make it perfect every time.

Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 3-4 minutes until softened. Stir in garlic and cook for another minute—this releases all that deep, rich flavor.

Pro Tip: If your garlic burns quickly, lower the heat slightly before adding it.

Brown the Meat

Add Italian sausage and ground beef, breaking them up as they cook. Brown until no longer pink and drain any excess fat.

For even more flavor? Let the meat develop a bit of a golden crust before stirring—it adds depth to the soup!

Build the Base

Stir in tomato paste and cook for 1-2 minutes—this caramelizes it and intensifies the tomato flavor. Then add:

✔ Marinara sauce for a rich, smooth tomato base
✔ Italian seasoning & red pepper flakes for that herby kick
✔ Salt & pepper to taste

Let everything simmer for 10 minutes to let the flavors meld.

Add the Broth & Noodles

Pour in beef broth and bring the soup to a gentle boil. Then, break lasagna noodles into pieces and stir them in. Stir occasionally so they don’t stick together! Cook 8-10 minutes or until tender.

Want it thicker? Simmer a little longer, stirring occasionally.

Stir in the Heavy Cream

This is what makes the broth rich and velvety—add it at the end and let it simmer for 2-3 minutes.

Dairy-Free Option: Swap for coconut cream or cashew cream.

Make the Ricotta Topping

In a bowl, mix:

✔ Ricotta cheese – the creamy base
✔ Mozzarella & Parmesan – for melty goodness
✔ Fresh parsley – adds a pop of freshness
✔ Salt & pepper – to season it just right

Pro Tip: Mix in a little lemon zest for a bright, fresh twist.

Serve & Enjoy!

Ladle the soup into bowls and top each with a scoop of the ricotta mixture. As it melts into the soup, you’ll get that classic lasagna flavor in every bite! Garnish with fresh basil or extra cheese.

Make It Your Own – Easy Customizations

This Lasagna Soup is incredibly versatile, so you can easily tweak it based on what you have or your dietary preferences.

Lighter Option: Use ground turkey, half-and-half instead of cream, or add extra veggies.
Vegetarian: Skip the meat, use veggie broth, and add mushrooms or lentils.
Spicy: Use hot Italian sausage, extra red pepper flakes, or Calabrian chili paste.
Extra Creamy: Stir in more cheese or blend ricotta into the broth.
Low-Carb: Swap noodles for zucchini ribbons or cauliflower rice.

How to Serve Lasagna Soup

This soup is already packed with flavor, but don’t skip the ricotta mixture. Some sides and toppings can also make it even better! Here’s how to serve it up:

Breadsticks Recipe

Garlic Bread

Caprese Salad

Avocado Tomato Salad

Frequently Asked Questions

Can I make this ahead of time?

Slow Cooker Lasagna

Joanna Cismaru — Wed, 26 Feb 2025 17:39:06 +0000

This Slow Cooker Lasagna is rich, cheesy, and layered to perfection. It simmers low and slow, letting all those deep, comforting flavors develop while you go about your day.

Lasagna is one of the best comfort foods, but let’s be real—layering, boiling noodles, and baking can be a whole production. That’s why I love making it in the slow cooker! You get all the classic flavors with way less effort, and the best part? No pre-cooking the noodles!

Before You Start – What You Need to Know

If you’ve never made lasagna in the slow cooker, let me tell you—it’s a game changer. No boiling noodles, no hovering over the oven, just set it and forget it. Here’s how to make sure it turns out perfect every time:

The Sauce – Why It Matters

I always start with a rich, meaty sauce because the slow cooker locks in flavor as it cooks. Here’s what makes it work:

Ground beef – Classic, hearty, and gives the sauce a deep, savory flavor. Prefer turkey? Swap it in for a lighter version!
Marinara sauce + diced tomatoes – This gives the sauce depth and texture—the diced tomatoes break down and add moisture.
Italian seasoning, basil, and oregano – These dried herbs infuse the sauce while it simmers. If you don’t have any Italian seasoning, you can make your own using my recipe.
Red pepper flakes (optional) – Just a pinch adds warmth without making it spicy.
Let it simmer for 5-7 minutes – This helps the flavors meld before layering.

The Ricotta Mixture – How to Get It Creamy & Flavorful

Some lasagnas end up too dry—not this one! Here’s why:

Ricotta + egg – The egg binds everything together and keeps it creamy.
Parmesan cheese – Adds nutty, salty depth to the ricotta layer.
Fresh parsley – Brightens up the filling (dried works too!).
Salt & pepper – Don’t skip seasoning! This layer needs flavor too.

The Noodles – No Pre-Cooking Needed!

Use regular lasagna noodles – No need to pre-boil them! They soften perfectly as they soak up the sauce.
Break them to fit – The shape doesn’t have to be perfect; just make sure they’re evenly layered.
Don’t skimp on sauce – Each layer needs enough moisture so the noodles cook properly.

How To Make Slow Cooker Lasagna

Brown the Beef & Make the Sauce

First things first—let’s get that sauce started.

Heat a large skillet over medium heat and cook the ground beef until browned, breaking it up as it cooks.
Drain the excess fat (because nobody wants greasy lasagna).
Stir in the onion and garlic and let them soften—this makes the sauce super flavorful.
Now, pour in your marinara sauce, diced tomatoes, and all the seasonings—basil, oregano, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
Let it simmer for 5-7 minutes—this step deepens the flavor, and trust me, it makes a difference.

Pro Tip: The sauce should be rich but not too thick—it’ll continue to cook down in the slow cooker. If it looks dry, add a splash of water or broth.

Mix the Ricotta Layer

While the sauce is simmering, let’s get the creamy layer ready.

In a medium bowl, mix together the ricotta, egg, Parmesan, parsley, salt, and pepper.
Stir until it’s smooth and spreadable—this layer is what makes the lasagna extra creamy.

Want it even richer? Add a splash of heavy cream or a little extra Parmesan.

Start Layering in the Slow Cooker

Now, the fun part—building the lasagna right in the slow cooker.

Sauce first! Spread a thin layer of the meat sauce on the bottom—this keeps the noodles from sticking.
Add the noodles. Break them as needed to fit—you don’t have to be precise, just cover the surface.
Spread the ricotta mixture over the noodles.
Sprinkle mozzarella and Parmesan. Because, cheese.
Repeat! Keep layering: sauce → noodles → ricotta → cheese, until you run out of ingredients.
Finish with a layer of sauce and extra cheese on top.

Pro Tip: Make sure there’s enough sauce covering the top layer of noodles—this helps them cook properly!

Slow Cook Until Perfect

Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours—just until the noodles are tender and the cheese is melted and bubbly. Don’t overcook! The edges will crisp up slightly, but if it cooks too long, the noodles can get too soft.

Check around the 4-hour mark—if a fork slides easily through the noodles, it’s ready!

Let It Rest & Serve

This step is important—let the lasagna sit for 10-15 minutes before slicing. It helps everything set up, so you get perfect layers instead of a melty mess. Scoop it out, serve it hot.

Want that golden-baked top? Sprinkle on more cheese and broil it in the oven for a few minutes—totally optional, but highly recommended.

Make It Your Own – Easy Ways to Customize

✔ Swap the Protein – Use ground turkey, Italian sausage, or a mix for a different flavor.

✔ Go Vegetarian – Skip the meat and load up on sautéed mushrooms, zucchini, and spinach.

✔ Add More Cheese – Try Monterey Jack, provolone, or a mix of Italian cheeses.

✔ Want More Heat? – Add extra red pepper flakes or a dash of hot sauce to the sauce.

How to Serve Slow Cooker Lasagna

This lasagna is hearty enough on its own, but here are some perfect sides:

Garlic Bread

Avocado Tomato Salad

Roasted Broccoli

Roasted Green Beans

Frequently Asked Questions

Can I use oven-ready lasagna noodles?

15-Minute Pork Noodle Stir-Fry

Joanna Cismaru — Wed, 19 Feb 2025 23:48:37 +0000

This 15-Minute Pork Noodle Stir-Fry is the ultimate fast, flavorful, and foolproof meal. Think tender ground pork, chewy noodles, and a rich, umami-packed sauce—all tossed together in just one pan. Whether it’s a weeknight dinner or a last-minute craving, this recipe delivers bold flavors without the long prep!

A good stir-fry is all about speed, high heat, and balance. The key to success? The right noodles, a perfectly caramelized protein, and a glossy sauce that coats everything beautifully. Light soy sauce adds depth, dark soy sauce gives that deep color, sesame oil brings nutty richness, and a touch of honey rounds it all out. This is easy, satisfying comfort food done right!

Before You Start – What You Need to Know

Get the Right Noodles – The best stir-fries start with chewy, bouncy noodles that soak up all that rich, savory sauce. Fresh wheat noodles (often found in the refrigerated section of Asian grocery stores) are ideal because they cook in just 2-3 minutes and have the perfect texture. The best stir-fries start with chewy, bouncy noodles that soak up all that rich, savory sauce. Fresh wheat noodles (often found in the refrigerated section of Asian grocery stores) are ideal because they cook in just 2-3 minutes and have the perfect texture.
High Heat = Better Flavor – A proper stir-fry is all about quick cooking over high heat. This helps caramelize the meat, keep the veggies crisp, and coat the noodles in sauce without turning them mushy. Use a large wok or skillet – More surface area means better searing and no overcrowding. Let the pan get hot before adding anything – You want that sizzling sound when the pork hits the pan! Don’t stir too much – Let the pork brown slightly before breaking it up.
Prep Everything Before You Start Cooking – Once you start stir-frying, there’s no time to pause. Make sure everything is chopped, measured, and ready to go before you turn on the heat. A good stir-fry happens fast—having everything ready makes all the difference!

Ingredients (What I Use & Why)

Noodles – For this stir-fry, I always go for fresh wheat noodles because they have that chewy, bouncy texture that holds up perfectly to the sauce. They also cook in just 2-3 minutes, which makes this recipe even faster. If you don’t have fresh noodles, dried lo mein, egg noodles, or even udon work well. The key? Undercook them slightly so they stay firm when tossed with the sauce.
Ground Pork – The Best Stir-Fry Protein – I love using ground pork because it’s rich, flavorful, and stays juicy, even when cooked over high heat. Plus, pork absorbs all those umami-packed seasonings beautifully. Want to switch it up? Ground chicken, turkey, or beef all work just as well. For a lighter option, firm tofu crumbled and stir-fried until golden is a great meatless alternative.
Garlic & Onion – The Stir-Fry Essentials – Every great stir-fry starts with aromatic garlic and onion. These build a savory base that makes the entire dish taste better. Make sure to sauté the onion first so it softens and caramelizes slightly, then add the garlic right before the sauce so it doesn’t burn.
Leafy Greens – I always add a handful of leafy greens to lighten up the dish. Bok choy, baby spinach, or kale work perfectly because they wilt quickly but still add texture. Not a fan of greens? Try shredded carrots, bell peppers, or snap peas instead. They add a bit of crunch and color.
The Sauce Ingredients – Light soy sauce adds depth, while dark soy sauce gives rich color. A drizzle of sesame oil brings nutty aroma, honey rounds out the flavors, and rice vinegar adds just the right touch of acidity. Want heat? Chili oil does the trick. Need extra umami? A splash of oyster sauce works wonders.

How to Make Pork Noodle Stir-Fry (The Right Way!)

A great stir-fry is all about speed, high heat, and layering flavors. The key is to work fast, use the right techniques, and let the sauce coat every strand of noodle. Here’s exactly how to do it—and why each step matters.

Cook the Noodles Just Right

Bring a large pot of water to a boil and cook the noodles just until al dente. Fresh wheat noodles cook in minutes, so don’t walk away! If using dried noodles, slightly undercook them since they’ll finish in the sauce.

Pro Tip: Drain the noodles, then toss them with a little oil to keep them from sticking. Stir-frying stuck-together noodles? No thanks!

Brown the Pork for Maximum Flavor

Heat vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and let it cook undisturbed for 30 seconds before breaking it apart—this helps develop deep caramelization and intensifies the flavor.

Why brown it first? A good sear makes the pork taste richer and more complex rather than just boiled in sauce.

Build the Aromatics

Push the pork to one side of the pan. On the empty side, add the onion and garlic and sauté for 2 minutes until softened and fragrant.

Layering flavors like this ensures nothing gets lost in the mix—garlic and onion should shine, not get buried under the meat!

Wilt the Greens

Toss in the leafy greens and cook for 1-2 minutes, just until they start to wilt. They’ll soak up the flavors and add a fresh contrast to the rich sauce and savory pork.

Other veggie options? Try bell peppers, shredded carrots, or snap peas for extra crunch.

Sauce & Noodles – The Final Toss

Whisk together the soy sauces, sesame oil, honey, rice vinegar, and chili oil. Add the cooked noodles to the skillet and pour the sauce over everything. Toss for 2 minutes until the noodles are coated, glossy, and heated through.

If the noodles look dry, add a splash of water to loosen the sauce—it should coat everything, not pool at the bottom!

How To Serve

Plate the noodles hot, topped with sesame seeds, sliced green onions, or a drizzle of extra chili oil. Stir-fries don’t wait—serve immediately for the best texture! Want more crunch? Add crushed peanuts or crispy shallots for extra texture. Here are some great sides and pairings that balance out the flavors and textures.