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Title: Lasagna Soup
Categories: Soups, Italian, Vegetarian
Yield: 6 Servings

1 tb Olive oil (15 ml)
1 Onion (150 g); diced
3 cl Garlic (9 g); minced
1 Carrot (60 g); diced
1 Bell pepper (120 g); diced
8 oz Vegan sausage (225 g);
- crumbled
1 c Green lentils (190 g);
- rinsed and drained
28 oz Can crushed tomatoes
- (800 ml)
4 c Vegetable broth (950 ml)
1 ts Dried basil (1 g)
1 ts Dried oregano (1 g)
1/2 ts Red pepper flakes (0.5 g)
Salt and black pepper;
- to taste
8 oz Lasagna noodles (200 g);
- broken into smaller pieces
1 c Vegan mozzarella cheese
- (115 g); shredded
1 c Vegan ricotta (225 g)
1/2 c Vegan parmesan cheese
- (50 g); more for garnish
Fresh basil; for garnish

Preparation time: 15 minutes
Cooking time: 30 minutes

Lasagna soup is mega cheesy, fantastically filling, and loaded with
Italian-inspired flavours. A trio of vegan cheeses take it over the
top!

Soup:

In a large pot, heat olive oil over medium heat. Add diced onion,
garlic, carrot, and bell pepper. Saute for about 5 to 7 minutes,
until the vegetables are tender.

Add vegan sausage and cook for an additional 3 to 4 minutes until it
starts to brown.

Stir in the green lentils, crushed tomatoes, vegetable broth, dried
basil, dried oregano, red pepper flakes, salt, and black pepper.
Bring to a boil, then reduce heat to a simmer. Cook covered for 15 to
20 minutes or until the lentils are tender.

Add the broken lasagna noodles to the pot and cook according to the
package directions (usually about 8 gto 10 minutes) until they are
tender.

Serve:

Mix all cheeses in a medium bowl to make the topping.

Ladle the soup into bowls. Top each bowl with a generous amount of
cheese mixture and a sprinkle of vegan parmesan.

Garnish with fresh basil before serving.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/lasagna-soup/>

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