Low Fat Creamy Lasagna Soup: Weight Loss Friendly & WFPB

Crumble half a block of firm tofu in a blender.

Add 1 clove garlic, Italian seasoning, salt, lemon juice, nutritional yeast, and plant milk to the blender.

Blend until smooth, adding more plant milk if needed for consistency.

In a Dutch oven, add 4 tablespoons of water and heat on medium.

Add chopped carrots, celery, and onion to the pot and cook for 5-6 minutes until softened.

Add garlic and Italian seasoning to the pot and cook for another minute.

Stir in 1 tablespoon of tomato paste and mix well.

Add canned tomatoes (breaking them up if necessary), zucchini, red lentils, and water or stock to the pot.

Add not chicken bouillon cubes and bring to a boil, then let simmer for about 5 minutes.

Add about half a cup of the ricotta and break lasagna noodles into bite-sized pieces, adding them to the pot.

Let the soup simmer for about 10 minutes until the pasta is al dente, stirring occasionally and adding more water or stock if it gets too thick.

Equipment Needed

Dietary

Allergens