Vegan Lasagna Soup #veganuary2025

In a large pot, melt the vegan butter over medium heat.

Add the diced yellow onion and minced garlic, sauté until the onion is translucent.

Stir in the vegan sausage and cook until browned.

Add the Italian seasoning, pepper, and red pepper flakes (if using), and mix well.

Pour in the crushed tomatoes and broth, bringing the mixture to a simmer.

Add the dry lasagna noodles and cook according to package instructions until al dente.

Stir in the thawed spinach and non-dairy milk or cream, mixing until combined.

Add the vegan ricotta and torn basil leaves, stirring gently to combine.

Serve hot, garnished with additional basil leaves.

Equipment Needed

Spice Level:

Dietary