Lasagna is one of those foods that I just crave from time to time, with its warm and inviting layers, and that incredible aroma that fills your kitchen when you prepare it. But assembling and baking a lasagna is much more time consuming than any of us care for. Enter lasagna soup! All the heartiness of the real deal, but made with the ease of a one-pot dish.
At first I thought this soup would need a creamy topping, like a nut cheese, but I'm happy to report that it doesn't need it at all! It's delicious to enjoy all on its own!
PUL Tip: if you don't want to use or don't have the vegan meat substitute, just use an equal amount of cooked brown lentils!
Watch How To Make It Here
This recipe starts at 4:48
One-Pot Lasagna Soup
▸ ▹ Vegan, refined sugar-free, one-pot, nut-free
Yield: 4-5 servings
Prep Time: 10 min
Cook Time: 20-25 min
Total Time: 30-35 min
2 tsp (10 ml) olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 Tbsp (30 ml) tomato paste
2 vegetable boullion cubes
1 tsp (5 g) Italian seasoning
1 tsp (5 g) dried oregano
1 tsp (5 g) onion powder
1/2 tsp dried thyme leaves
1/4 tsp salt
1/4 tsp black pepper
1 package (200 g) veggie ground beef*
2 cups (250 g) cremini mushrooms, diced
2 cans (800 g) diced tomatoes, with juice
2 tsp (10 ml) balsamic vinegar
8-10 uncooked lasagna noodles, broken into bite sized pieces
2 cups (100 g) fresh spinach
Heat the oil in a large pot over medium-high heat. Add the onion and sauté until lightly golden, about 5 minutes, adding a splash of water as needed to deglaze the pan. Add garlic, tomato paste, bullion cubes and spices and cook for an additional 1-2 minutes.
Add the mushrooms and ground vegan meat, cooking until much of the moisture from the mushrooms evaporates, about 5 minutes.
Add the diced tomatoes, and 2 cans of water (rinsing out each of the tomato cans), and balsamic vinegar. Bring to a boil then add the noodles. Cook for 8-10 minutes or until the noodles are tender. Stir in the spinach at the very end and remove from heat. Top with fresh basil and enjoy!
*Variations: substitute the veggie grounds for 3/4 cup cooked brown lentils. Try adding carrots, red peppers, green beans, or peas.
Storage: store in an air-tight container in the fridge for up to 4 days.
Did You Try This Recipe?
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