Lasagna soup

Hearty and quicker than a Lasagna

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

INGREDIENTS:

- 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

INSTRUCTIONS:

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.

NOTES:

The lentils can be substituted with vegan mince.

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