Lasagna Soup (with vegan ricotta and garlic knots!)

This Lasagna Soup (with vegan ricotta and garlic knots!) is insanely delicious and has all the best parts of your traditional lasagna, mixed in with the nourishing warm best parts of soup!

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 593kcal

Author Danielle Brown

Cost $16

Equipment

1 blender to make the tofu ricotta
1 Baking sheet for the garlic knots
1 sheet of parchment paper
1 pot large for the soup
1 soup spoon
1 cutting board
1 knife sharp enough to cut an onion

Ingredients

2 tablespoon olive oil
5 garlic cloves minced
½ white onion diced
2 cups cherry tomatoes halved
2 tablespoon tomato paste
14 oz tomatoes crushed
1 32 oz marinara sauce jar
14 oz can lentils drained and rinsed
8 oz lasagna noodles broken up
2 cups spinach fresh
2 teaspoon Italian seasoning
2 tablespoon parsley fresh for garnish
basil fresh for garnish
1 teaspoon salt
1 teaspoon pepper

Tofu Ricotta:

½ firm tofu block
1 cup raw cashews boiled for 5 minutes
½ cup fresh basil
1 teaspoon garlic powder
2 tablespoon nutritional yeast
2 tablespoon dairy free milk
1 teaspoon salt
pepper to taste

Garlic Knots:

pizza dough pre-made store bought

Instructions

Bake garlic knots according to directions on package.
Saute the garlic and onion in olive oil on medium heat.
Add in cherry tomatoes and saute a few more minutes
Add tomato paste, crushed tomatoes, marinara sauce, lentils, lasagna noodles, spices and spinach. Then bring to a boil and cover and cook on medium stirring every few minutes.
Make the ricotta while the soup cooks. Add half of it into the soup when it’s done and stir well.
Garnish with parsley and basil. Top each bowl of soup with garnish and a little more ricotta.
Dip garlic knots in! Enjoy!

Tofu Ricotta

Blend all of the tofu ricotta ingredients together in a food processor.

Garlic Knots

Cut the dough into 6 pieces, roll into long logs, tie in knots, lay on baking sheet lined with parchment paper, brush with olive oil/minced garlic, sprinkle on Italian seasoning and bake for 10-15 minutes until golden.

Notes

Break apart the lasagna sheet noodles so they are in bite sized pieces.

If making the ricotta, you can make it the day before or ahead of time to save time.

If you want your soup to be more runny and less thick, add water to the pot until it is the desired consistency.

Nutrition