Vegan Lasagna Soup - Easy One Pot Recipe - Weeknight Dinners pt 4

In a large pot, combine the dried lentils and water. Bring to a boil and cook until lentils are tender.

Add the diced portobello mushrooms, minced garlic, Italian seasoning, salt, and pepper to the pot. Stir and cook for a few minutes until the mushrooms are softened.

Stir in the tomato paste and vegan marinara sauce, then pour in the veggie broth. Bring the mixture to a simmer.

Add the broken lasagna noodles (or small pasta) and cook until al dente, according to package instructions.

Stir in the fresh spinach and cook until wilted.

Remove from heat and stir in the vegan ricotta and vegan mozzarella until melted and combined.

Equipment Needed

Spice Level:

Dietary