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Lasagna soup

Hearty and quicker than a Lasagna

cooking time: 40mins difficulty: easy serves:. 4


- 1 yellow onion, diced

- 3 cloves garlic minced

- 2 Tbsp tomato puree

- 2 vegetable boullion cubes

- 1 tsp of parsley

- 1 tsp dried oregano

- 1 tsp of dried basil

- 1/2 tsp dried thyme

-Salt and pepper to taste

- 2 cups of cooked lentils

- 2 cups cremini mushrooms, diced

- 2 tomato tins

- 2 tsp balsamic vinegar

 -12 uncooked lasagna noodles, broken into bite sized pieces

- 2 cups fresh spinach


1.Add a splash of water in a pot to avoid sticking 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 the garlic, tomato puree, bullion cubes and spices and cook for 1-2 more minutes.

2. Add the mushrooms and the lentils, cooking until much of the moisture from the mushrooms evaporates.

3. Add the tomato and 2 tins of water (rinsing out each of the tomato cans), and balsamic vinegar. Bring to a boil then add the pasta. Cook until the noodles are tender. Stir in the spinach at the very end and remove from heat.


The lentils can be substituted with vegan mince.

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