VEGETABLE LASAGNA SOUP 🍲

In a large pot over medium heat sauté the onion and garlic in a neutral oil or water until lightly browned and fragrant.

Add the marinara sauce and tomato paste to the pot. Stir to combine.

Add in all seasonings to the pot. Stir to combine.

Add the vegetable broth to the pot and stir.

Stir in the zucchini, squash, and lasagna sheets. Cover with a lid and bring to a low boil. Cook until the lasagna pieces are al dente then remove from heat to avoid overcooking.

While the soup is cooking, begin preparing the almond ricotta cheese by adding all of the ingredients to a food processor or high-speed blender and blend until it resembles traditional ricotta cheese.

Once done, transfer the almond ricotta to a bowl and stir to combine with the vegan mozzarella and parmesan cheese. Set aside.

Once the soup is finished cooking, stir ⅓ cup of the cheese mixture into the soup (optional), then use a ladle to distribute the soup into serving bowls.

Top each serving with a generous amount of the cheese mixture and garnish with fresh basil (optional). Enjoy!

Equipment Needed

Dietary

Allergens