Description
This Vegan Lasagna Soup is a hearty and flavorful twist on traditional lasagna, perfect for a cozy night in. Packed with vegetables, lentils, and savory seasonings, this plant-based soup is sure to satisfy your comfort food cravings.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium zucchini (diced)
- 1 red bell pepper (chopped)
- 1 cup mushrooms (sliced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 6 cups vegetable broth
- 8 lasagna noodles (broken into pieces)
- 1 (15-ounce) can lentils (drained and rinsed)
- 2 tablespoons nutritional yeast
- ½ cup unsweetened plant-based milk or vegan cream
- fresh basil (for garnish)
- vegan ricotta or cashew cream (optional, for serving)
Instructions
- Heat the olive oil: In a large pot over medium heat, sauté the onion until softened.
- Add vegetables: Stir in garlic, zucchini, bell pepper, and mushrooms; cook until tender.
- Season the soup: Add oregano, basil, red pepper flakes, salt, and pepper; mix in tomato paste.
- Cook the soup: Pour in crushed tomatoes and broth, bring to a boil, then simmer. Add noodles and cook until tender.
- Final touches: Stir in lentils, nutritional yeast, and plant-based milk; simmer to heat through. Adjust seasoning, serve hot with basil and optional ricotta or cashew cream.
Notes
- You can substitute lentils with chickpeas or white beans.
- Add spinach or kale for extra greens.
- For a gluten-free version, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 8g
- Sodium: 640mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg
