As a treif-loving girl, one of the foods I’ve missed most since taking on Kosher status is Lasagna. Sure, I can make the all-dairy kind of Lasagna, and while it’s good, it’s just not quite the same as the meaty, cheesy treif version.

So I was more than thrilled to come across a recipe (I first saw this recipe via a Facebook post) for Lasagna soup from a Farmgirl’s Dabbles. I read the recipe and accepted the challenge to turn this treif dish into something eatable for us Kosher-keeping folks.

Here’s the ingredient list with my exceptions:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian Sausage (Kosher Substitute: Tofurky Italian Sausage)
• 3 cups chopped onions (I only used about 1/2 of an onion)
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste (I assume the T. means tablespoons)
• 1 29-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 cups chicken stock (Kosher Substitute: Imagine Vegetarian No-Chicken Broth)
• 8 oz. mafalda or fusilli pasta (I couldn’t find either so I used the twist pasta I had in my pantry)
• 1/2 cup finely chopped fresh basil leaves (I used 3 or 4 leaves)
• Salt and freshly ground black pepper to taste

For the cheesy yummy part:

• 8 oz. ricotta
• 1/2 cup grated Parmesan cheese
• 1/4 tsp. salt
• Pinch of freshly ground pepper
• 2 cups shredded mozzarella cheese (Optional)

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces (I chopped up the Tofurky Italian sausage into small pieces) and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock (I used a skillet for the sausage mixture and then added it to the soup mixture in a pot). Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes.

For the next step, as suggested in the recipe, I cooked the pasta in a separate pot and then added some to individual bowls before ladling the soup over them because I wasn’t sure if my daughter would eat the soup, but I KNOW she’ll always eat pasta and cheese. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

I used a slightly different method to serve. I first placed the pasta in a serving bowl and added the cheesy mixture (ricotta, Parmesan, and Mozzarella). Next, I ladled the soup over the pasta and sprinkled extra Parmesan on top.

I served with baked mixed vegetables (sweet potatoes, etc.) and a bottle of what my friend likes to call “the Kosher version of two-buck chuck” wine from Trader Joes. I’ve recently learned they have a Kosher version of this wine so I decided to give it a try … sadly, it wasn’t my favorite so I probably won’t buy it again, which is a shame since it cost only $4.

Enjoy and happy Kosher Treif cooking!