Creamy Vegan Lasagna Soup
This creamy vegan lasagna soup is a flavorful, hearty, and comforting one-pot meal ready in just 30 minutes. Combining protein-rich red lentils with tender lasagna noodles and a zesty tomato base, it offers a satisfying weeknight dinner that will have everyone asking for seconds. Perfectly balanced with nutritional yeast and cashew butter for richness, it is an ideal plant-based alternative to the classic baked dish.
Instructions
- 1
Rinse dried red lentils (0.5 cup) in a sieve under running water and set aside.
- 2
Finely dice onion (1 small) and mince garlic cloves (4 clove).
- 3
Heat oil (0.5 tbsp) in a large pot over medium heat. Sauté the onion for 4 minutes, then add the garlic and sauté for 1 more minute.
- 4
Whisk in italian seasoning (1.5 tsp), onion powder (1 tsp), paprika (0.5 tsp), sea salt (1.25 tsp), black pepper (0.5 tsp), passata (0.5 cup), tomato paste (1 tbsp), cashew butter (0.33 cup), and vegetable broth (5 cup). Add the lentils and bring the mixture to a boil.
- 5
Break lasagna sheets (6 slice) into smaller pieces. Once the soup boils, add the noodles and cook for 10 minutes or until al dente.
- 6
Stir in dairy free milk (0.5 cup), lemon juice (1 tbsp), and nutritional yeast (0.25 cup). Turn off the heat and adjust seasonings to taste.
- 7
Garnish with red pepper flakes (1 tsp), vegan ricotta (1 tbsp), and fresh herbs (1 handful) before serving.
Nutrition Facts
Per portion