Lasagna Soup
Lasagna Soup
Lasagna with its layers of flavors and textures is not only delicious but super comforting. With all of the moving parts making a lasagna can sometimes be a bit laborious. This soup has everything you love in a lasagna, the beefy filling, cheesy goodness, herby tomato sauce and of course the noodles with a lot less work. And just like lasagna it’s even better the next day.
Serves 6
Ingredients
16oz (452g) Vegan Ground Meat
8oz (227g) Mafalda Corta Pasta
28oz (794g) Chopped or Whole Tomatoes that have been crushed.
15oz (425g) Tomato Sauce
4 cups (946ml) Vegan Beef or Vegetable Broth
1 medium (250g) Onion, diced
3oz (85g) Baby Spinach
1 1/2 cup (150g) grated Vegan Mozarella Cheese
1 cup (100g) grated Vegan Parmesan Cheese, plus more for serving
6 cloves Garlic, minced
2 1/2 Tbsp (45g) Tomato Paste
2 Tbsp (30ml) Olive Oil
1 Tbsp (15g) chopped Parsley, plus more for garnish
2 tsp (10g) dried Basil
1 tsp (5g) dried Oregano
1 tsp (5g) dried Marjoram
1 tsp (5g) dried Thyme
1 tsp (5g) Garlic Powder
pinch of Red Chili Flakes
Salt & Pepper to taste
Tofu Ricotta
14oz (397g) Firm Tofu, drained
1 Tbsp (15g) Miso Paste
1 Tbsp (15g) Tahini
2 Tbsp (30ml) Lemon Juice
1 Tbsp (15g) Nutritional Yeast
1 tsp (5g) Garlic Powder or 1 clove crushed
Salt & Pepper to taste
Make the Ricotta:
1.Let the Tofu drain for 30 minutes before adding it to a bowl. Give it a mash using a fork until it resembles the texture of Ricotta.
2.Add in the lemon juice, miso paste, tahini, nutritional yeast, salt & pepper. Mix until well combined and refrigerate until ready to use.
For even better flavor, I suggest making this the night before or even a couple of days prior to using.
Directions
1.Heat the oil in a large soup pot on medium heat. Add in the onions and sauté for 5-7 minutes or until they become translucent.
2. Add in the dry spices (thyme, basil, oregano, garlic powder and marjoram) and mix well. Add in the vegan ground beef and break apart as it cooks until lightly browned, about 6-8 minutes.
3. Add in the garlic, parsley, red chili flakes and tomato paste and mix well. Let the mixture cook until the garlic becomes fragrant about 1-2 minutes. Add in the chopped / crushed tomatoes and tomato sauce and mix well.
4.Bring a large pot of water to boil for the pasta.
5.While the water for the pasta is heating, add in the vegetable broth and mix. Bring everything to a hard simmer and cook for 10 minutes.
6.Cook the pasta according to the package directions for al dente. Set aside.
7. Add the al dente pasta to the soup and mix well. Add in the mozzarella and parmesan cheeses and continue cooking for 5 minutes. Finally add in the spinach and mix through.Check for seasoning and add salt & pepper as needed.
8. Once the the spinach has wilted and the soup is heated through. Serve up each bowl with a scoop of ricotta cheese, extra grated parmesan and a side of toasted garlic bread.
