Description
Experience the classic comfort of lasagna in a nourishing, one-pot soup. This plant-based recipe features savory protein crumbles, tender cremini mushrooms, and broken lasagna noodles simmered in a robust, herb-infused tomato broth. Topped with a dollop of creamy vegan ricotta, this cozy meal offers all the bold Italian flavors you love without the lengthy preparation of a baked dish. It is a hearty, wholesome choice for busy weeknights that feeds the soul and satisfy your hunger with plant-forward ingredients.
Ingredients
2 tablespoons olive oil
1 large yellow onion, finely diced
1 tablespoon minced garlic
8 ounces cremini or button mushrooms, thinly sliced
12 ounces plant-based ground protein
28 ounces crushed tomatoes
4 cups vegetable broth
1 tablespoon dried oregano
1 tablespoon dried basil
8 ounces lasagna noodles, broken into bite-sized pieces
1 cup store-bought or homemade vegan ricotta
Salt and black pepper to taste
Fresh basil leaves for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion and mushrooms, sautéing until soft and browned, about 5-7 minutes.
Stir in the garlic and plant-based protein, cooking until the protein is browned and fragrant.
Add the crushed tomatoes, vegetable broth, oregano, and basil; bring the mixture to a simmer.
Add the broken lasagna noodles and cook, stirring occasionally, until the pasta is al dente, about 10-12 minutes.
Season the soup with salt and pepper to taste.
Ladle into bowls and top each serving with a dollop of vegan ricotta and fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. If the soup becomes too thick upon reheating, add a small splash of vegetable broth to adjust the consistency. To make this gluten-free, substitute with gluten-free lasagna noodles.