Let’s be real, everybody loves lasagna. Personally, I very rarely make it because I couldn’t be bothered with all of the steps. It can be a bit messy and time-consuming. And if you’re cooking for just yourself, you might not want to make an entire lasagna. This deconstructed version of lasagna couldn’t be easier to make. Rest assured that it doesn’t sacrifice any taste just because it’s a soup. It still has all of the cheesy, carby, delicious flavor of lasagna that you know and love.
- 1 tablespoon of extra virgin olive oil
- 1 medium yellow onion (roughly chopped)
- 3 medium garlic cloves (minced)
- 1 red bell pepper (diced into small chunks)
- 1 cup of mushrooms (diced into small chunks)
- 4 cups of low sodium vegetable broth
- 2 cups of tomato marinara sauce
- 5 sheets of lasagna noodles (broken up into bite-sized chunks)
- 2 cups of baby spinach
- ½ cup of fresh basil (finely chopped)
- salt and pepper to taste
- vegan cheese for serving (such as ricotta, optional)
- Heat the oil in a large pot. Add the onions and garlic and saute for 2 minutes.
- Add the bell pepper and mushrooms and saute for another 10 minutes.
- Add the vegetable broth and the marinara sauce and bring the soup to a boil.
- Once the soup is gently boiling, add the pasta and then reduce to a simmer. Cook the soup until the pasta is cooked through. The time will vary depending on the type of pasta you chose so cook according to package directions and taste for doneness. Stir frequently.
- Once the pasta is cooked, add the spinach and basil and stir to wilt.
- Add salt and pepper to taste.
- Ladle the soup into a bowl and add vegan cheese and garnish with fresh basil if desired.
Keywords: dinner, lasagna, Italian, marinara, noodles, soup