Lentil Lasagna Noodle Soup

Vegan Lentil Lasagna Noodle Soup is a hearty fusion of classic lasagna flavors in a comforting soup form, with lentils providing a protein-packed and nutritious base. Layered with lasagna noodles, marinara sauce, and a cashew-based creamy ricotta, this cruelty-free soup offers a wholesome twist on a beloved Italian dish. The melding of savory lentils and pasta in a warm, flavorful broth makes this vegan creation a satisfying and nourishing alternative to traditional lasagna.

Ingredients:

1. 12 lasagna sheets
2. broken in half
3. 1 med onion diced
4. 1 tbl olive oil
5. 3 garlic cloves minced
6. 1 tbl Italian seasoning
7. 1/2 tsp crushed red pepper
8. 2 tbl tomato paste
9. 3 tsp red wine vinegar
10. 1 cup red lentils
11. 28 oz can whol peeled tomatoes
12. 1 cup unsweetened coconut milk
13. 3 cups water
14. 2 tsp vegan Worcestershire sauce
15. 1 handful spinach (optional) 1/4 cup chopped fresh basil
    
    
    

Instructions:

• Cook lasagna pieces according to al dente directions.
• On stovetop, using a large pot or dutch oven, heat oil over med heat, wait till hot, add onions, season liberally with s/p, & sauté 8-10 min until golden & translucent, add garlic, continue to cook while stirring until fragrant 1-2 min.
• Add seasoning, tomato paste, & cook until paste becomes a deep red about 2 min.
• Add vinegar, scraping brown bits off the bottom of the the pot.
• Add tomatoes, water, lentils, salt/pepper, mix, mashing tomatoes into pieces, bring to a boil, then simmer till lentils are tender, 10-15 min.
• Add Worcestershire sauce, adjust seasonings if needed.
• Using immersion blender, pulse soup till smooth, or transfer in batches to a food processor/ blender
• Bring back to pot, add coconut milk & spinach, heat through till warmed & spinach has wilted. Top with fresh basil & vegan parm.
• Serve by placing noodles in individual bowls, then ladling soup on top. Top with fresh basil & vegan parm.