Tried and True

Vegetarian Lasagna Soup

Name: Vegetarian Lasagna Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 6 cloves garlic, thinly sliced; 1 ½ tablespoons Italian seasoning; 2 tablespoons tomato paste; 1/2 cup basil pesto; 1 can lentils; 2 (28 oz.) cans fire roasted crushed tomatoes; 4 cups vegetable broth; 1-2 teaspoons maple syrup; 10 uncooked lasagna noodles, broken into bite sized pieces (or other type of noodle?); 2-3 cups chopped fresh baby spinach; 1/2 cup Parmesan cheese; fresh chopped parsley for garnish; Kosher salt; fresh cracked pepper

8 servings

portions

5 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 tablespoon olive oil

1 yellow onion, diced

6 cloves garlic, thinly sliced

1 ½ tablespoons Italian seasoning

2 tablespoons tomato paste

1/2 cup basil pesto

1 can lentils

2 (28 oz.) cans fire roasted crushed tomatoes

4 cups vegetable broth

1-2 teaspoons maple syrup

10 uncooked lasagna noodles, broken into bite sized pieces (or other type of noodle?)

2-3 cups chopped fresh baby spinach

1/2 cup Parmesan cheese

fresh chopped parsley for garnish

Kosher salt

fresh cracked pepper

Instructions

Heat olive oil in a large pot over medium-high heat.

Add onion along with a pinch of salt and pepper. Sauté, stirring frequently for 3 minutes.

Reduce heat to medium, add garlic, Italian seasoning, and a couple pinches of salt and pepper. Sauté for another minute.

Add tomato paste to the pot and stir to combine. Cook for about 2 minutes or until the tomato paste turns brick red.

Deglaze the pot with a splash of veggie broth.

Add pesto, lentils, crushed tomatoes, and remaining vegetable broth, (and sugar, if using) along with a couple large pinches of salt and pepper.

Turn heat up to medium-high, and bring to a gentle simmer. Stir occasionally as it comes to a simmer so that the lentils don't stick to the bottom of the pan.

Stir in uncooked lasagna. Then reduce heat to low or medium-low and gently simmer for about 12-15 minutes or until the pasta is cooked al dente. Stir occasionally while it's simmering so that the noodles and lentils don't stick to the bottom of the pan.

Remove from heat and stir in spinach until it wilts. Season to taste with salt and pepper.

Top the soup (or individual bowls) with Parmesan cheese, mozzarella cheese, and a dollop of ricotta. Put the lid back on the soup for a few minutes to allow the cheese to melt. Garnish with parsley and enjoy!

Notes

Could add more veggies to the sauce? Possible squash/zucchini/ similar to Carley’s pasta sauce recipe

Nutrition

Taille de Portion

Calories

285

Lipides Totaux

12.1 g

Lipides Saturés

4 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

16.5 mg

Sodium

468.4 mg

Glucides Totaux

31.2 g

Fibres Diététiques

4.5 g

Sucres Totaux

3.9 g

Protéines

12.6 g