Description
Experience the classic comfort of lasagna in this hearty, one-pot soup. This plant-based recipe combines fiber-rich lentils, fresh carrots, and tender pasta in a savory, herb-infused tomato broth. It is the perfect weeknight meal that saves time on cleanup while delivering deep, rustic flavors. Nourishing, satisfying, and intentionally simple, this dish brings cozy Italian-inspired essence to your table without the need for traditional layering or baking.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
3 tablespoons tomato paste
2 carrots, peeled and diced
4 garlic cloves, minced
1.5 tablespoons Italian seasoning
1 cup brown lentils, rinsed
1 can crushed tomatoes
6 cups vegetable broth
8 ounces lasagna noodles, broken into small pieces
2 cups fresh spinach
Salt and black pepper to taste
Vegan parmesan or cashew cream for garnish
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and carrots, sautéing until softened, about 5 minutes.
Stir in the tomato paste, garlic, and Italian seasoning, cooking for 1 minute until fragrant.
Add the lentils, crushed tomatoes, and vegetable broth, bringing the mixture to a boil.
Reduce heat to low, cover, and simmer for 20 minutes until lentils are nearly tender.
Add the broken lasagna noodles and cook for another 8 to 10 minutes until pasta is al dente.
Stir in the fresh spinach and cook until wilted.
Season with salt and pepper to taste.
Serve warm, garnished with vegan parmesan or a dollop of cashew cream.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup becomes too thick upon reheating, add a small splash of broth. Ensure your lasagna noodles are high-quality to prevent them from becoming too mushy during the simmer process.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 750mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg