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Tuesday, 05 January 2016 13:58

One Pot Lasagna Soup Featured

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Easy to make, 1 pot Lasagna Soup Easy to make, 1 pot Lasagna Soup Nicole Dawson
A rich & robust lasagna but in the form of a warm & comforting soup...can you see why it's simply amazing?

  • Ingredients:
    3 TB. extra virgin olive oil
    1 C. Vegan Italian sausage links, chopped
    1 medium onion, diced (about 1 Cup)
    4 oz baby bella mushrooms, chopped
    4 cloves of garlic, minced
    2 (12oz) cans, fire-roasted crushed tomatoes with liquid
    6 C. vegetable broth
    2 tsp. dried oregano
    2 tsp. dried basil
    2 tsp. crushed red pepper (or more to taste)
    1 tsp. salt
    1 tsp. pepper
    1 package lasagna noodles (gluten-free if needed)
    2 C. baby spinach
    Ricotta cheese (I used my Tofu ricotta recipe below)

    Tofu Ricotta:
    1 lb. Firm Tofu
    Juice of 1 lemon
    1 minced garlic clove
    2 TB. nutritional yeast
    ½ tsp. sea salt
    ½ tsp. black pepper
    1 TB. dried basil
    1 tsp. dried oregano


  • Instructions:
    Set a large soup pot over medium heat and drizzle olive oil. Add the chopped "sausage" and let brown, 5 minutes.

    Add the onion and mushrooms and cook, stirring occasionally until soft, 5 minutes. Add in the garlic and stir 30 seconds, until fragrant.

    Slowly, pour in the canned tomatoes and vegetable broth. Stir then add in herbs and spices.

    Using an immersion blender, blend the soup ingredients until a more consistent (less chunky) texture. OR using a blender, pulse soup in batches to reach desired consistency.

    Bring to a boil then simmer.

    Add lasagna noodles to the soup pot (leave whole or break apart for easier serving) , stir and cover. Allow noodles to cook according to package instructions (6-10 minutes).

    While soup is simmering, make your tofu ricotta.

    -------------------

    Make your tofu ricotta.

    - In a small bowl, crumble tofu. Add lemon juice, garlic, nutritional yeast and spices. Use a potato masher to blend it all together until it resembles ricotta.

    -------------------

    During the last few minutes that your soup is simmering, stir in 1/2 C. Tofu Ricotta and mix well.

    Re-season if necessary then stir in the spinach and cook until wilted (1 minute).

    Ladle soup into bowls and top if extra ricotta or cheese of choice.
  • Serves: 6
  • Cuisine: European - Italian
  • Cooking method: Other
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food, Quick & easy, One-pot meal, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: Depending on allergen, this recipe is completely adaptable. Use Gluten-free lasagna noodles or other noodle of choice. Regular ricotta or cashew based ricotta can be substituted for the tofu ricotta.
  • Serving suggestions: Serve nice and hot and top with extra ricotta and cheese. 
    If reheating, add a little more broth since the noodles can continue to absorb liquids.
  • Related recipes: Still crave it in a pan, check out this amazing Vegan Lasagna
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