Lasagna Soup

Lasagna Soup



Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 5- 6 Servings

 

1. Fill a large pot with cold, salted water, and set to medium high heat. Once boiled, add the lasagna noodles, and cook according to package directions. Strain and lay the noodles out to cool. Once cooled, you can either cut them into thin strips, or cut the noodle in half lengthwise and chop them from there. Set aside until needed.

 

1. In the meantime, begin heating the EVOO, garlic, and pepper flakes on medium heat in a medium sized pot. Once heated, let the garlic sizzle for a minute before adding the onion, bell pepper, cheese rind, thyme, oregano, and a good pinch of salt and pep. Stir and cook for 6 – 7 minutes. Add the sundried tomatoes, tomato paste, and another pinch of salt. Stir and continue to cook for 2 minutes.

 

1. Add the crushed toms, water, and broth. Bring to a boil. Once boiled, reduce heat to medium low and add the bay leaf, half the chopped parsley, Italian seasoning, garlic powder, ¾ Tsp. sea salt, and YVES veggie crumble. Stir, cover, and simmer for 25 minutes.

 

1. In a medium sized bowl, combine the ingredients for the ricotta filling and set aside.

 

                Grocery List

• 8 Dry Lasagna Noodles
• 340g package YVES Veggie Ground
• 4 Tbsp. EVOO
• 1 Yellow Onion, diced
• 1 Bell pepper, diced
• 4 cloves Garlic, crushed & minced
• 1 Tbsp. Sundried Tomatoes in oil, chopped
• 3 sprigs Fresh Thyme
• 1 sprig Fresh Oregano
• 1 Tbsp. Tomato Paste
• 796ml can Crushed Tomatoes
• 1 L PC Brand Plant-Based Chicken Broth (Or Vegetable Broth)
• 1 C Water
• Rind of a Hard Cheese (Parm, Grana Padano, Romano)
• 1 Tsp. Italian Seasoning
• 1 Tsp. Red Pepper Flakes
• 1 Tsp. Garlic Powder
• 1 Bay Leaf
• 2 Tbsp. Fresh Basil, chopped
• ½ C Fresh Parsley, divided (2 x ¼ C)
•  ¾ Tsp. + Sea Salt / Cracked Pepper

RICOTTA TOPPING

• 475g Full Fat Ricotta,
• ¼ C Grana Padano Cheese, grated
• ¾ Tsp. Sea Salt
• Cracked Pepper

1. ​Taste the soup and adjust salt if desired. Stir in the fresh basil and remaining parsley. For service, add a handful of the chopped noodles to a bowl and ladle some soup in. Finish with a dollop of the ricotta filling, and a garnish of additional grated cheese and fresh herbs if desired. ENJOY!