Vegan Vegetable Lasagna Soup
A tomato based soup accompanied by zucchini, squash and lasagna noodle pieces in every bite. This dish is topped with a cheese blend that includes almond ricotta, Parmesan and mozzarella cheese.
Servings 6 servings
Ingredients
- 1 yellow onion diced
- 3 cloves garlic minced
- 25 oz. marinara sauce
- 2 tbsp tomato paste
- 2 tbsp Italian seasoning
- ¼ tsp crushed red pepper flakes
- 1 tsp salt
- black pepper to taste
- 2 tbsp nutritional yeast
- 5 cups vegetable broth (or more depending on personal preference)
- 1 medium zuchinni diced
- 1 large yellow squash diced
- 8 lasagna sheets broken into pieces (can sub with gluten-free variety if needed)
- 1 cup shredded vegan mozzarella cheese
- 1 cup shredded vegan parmesan cheese
- fresh basil for garnish (optional)
Almond Ricotta Cheese
- 1 cup blanched slivered almonds
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- black pepper to taste
- ¾ cups water
Instructions
- In a large pot over medium heat sauté the onion and garlic in a neutral oil or water until lightly browned and fragrant.1 yellow onion, 3 cloves garlic
- Add the marinara sauce and tomato paste to the pot. Stir to combine.25 oz. marinara sauce, 2 tbsp tomato paste
- Add in all seasonings to the pot. Stir to combine.2 tbsp Italian seasoning, ¼ tsp crushed red pepper flakes, 1 tsp salt, black pepper , 2 tbsp nutritional yeast
- Add the vegetable broth to the pot and stir.5 cups vegetable broth
- Stir in the zucchini, squash, and lasagna sheets. Cover with a lid and bring to a low boil. Cook until the lasagna pieces are al dente then remove from heat to avoid overcooking.1 medium zuchinni, 1 large yellow squash, 8 lasagna sheets
- While the soup is cooking, begin preparing the almond ricotta cheese by adding all of the ingredients to a food processor or high-speed blender and blend until it resemble traditional ricotta cheese.1 cup blanched slivered almonds, 1 tbsp nutritional yeast, 1 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp Italian seasoning, black pepper, ¾ cups water
- Once done, transfer the almond ricotta to a bowl and stir to combine with the vegan mozzarella and parmesan cheese. Set aside.1 cup shredded vegan mozzarella cheese, 1 cup shredded vegan parmesan cheese
- Once the soup is finished cooking, stir ⅓ cup of the cheese mixture into the soup (optional), then use a ladle to distribute the soup into serving bowls.
- Top each serving with a generous amount of the cheese mixture and garnish with fresh basil (optional). Enjoy!fresh basil