Description
This Vegan Lasagna Soup is a hearty and flavorful twist on traditional lasagna, packed with vegetables, herbs, and a creamy coconut milk base. It’s a comforting one-pot meal that’s perfect for a cozy night in.
Ingredients
Soup:
- 1 tbsp olive oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 zucchini (diced)
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 tsp salt
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups vegetable broth
- 8 lasagna noodles (broken into pieces)
Creamy Finish:
- 1/2 cup canned coconut milk or cashew cream
- 2 tbsp nutritional yeast
Finishing Touches:
- 1 cup fresh spinach (chopped)
- fresh basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened.
- Add garlic, bell pepper, and zucchini, cook for 4–5 minutes.
- Stir in oregano, basil, red pepper flakes, and salt.
- Add tomato paste and cook for 1 minute.
- Pour in crushed tomatoes and broth, bring to a boil.
- Add lasagna noodles, simmer for 10–12 minutes.
- Stir in coconut milk, nutritional yeast, spinach, cook for 2 minutes.
- Adjust seasoning, serve in bowls, garnish with basil.
Notes
- For a creamier texture, blend 1/2 cup soaked cashews with 1/2 cup water until smooth and use in place of coconut milk.
- Add vegan sausage or lentils for extra protein.
