As lovely as all of the layers in lasagna are, when turned into soup, lasagna is so much lighter. A hearty delicious bowl of lasagna!
Total Time
30min
4.9
6 Ratings
Author: Ful-Filled
Servings:
6
Ingredients
•
2
Tbsp
Olive Oil
•
1
Yellow Onion
, diced
•
2 1/4
cups
Mushrooms
, sliced
•
3 1/2
cups
Zucchini
, halved, sliced
•
3 1/3
cups
Canned Crushed Tomatoes
•
3 1/2
cups
Canned Diced Tomatoes
•
2
Tbsp
Granulated Sugar
•
1
tsp
Italian Seasoning
•
48
fl oz
Vegetable Broth
•
to taste
Salt
•
to taste
Ground Black Pepper
•
8
oz
Lasagna Noodles
•
7 1/2
cups
Fresh Baby Spinach
•
4
cups
Mozzarella Cheese
, cubed
•
2
cups
Ricotta Cheese
•
to taste
Parmesan Cheese
•
to taste
Fresh Basil
Cooking Instructions
1.
Start by sauteeing the Yellow Onion (1) in Olive Oil (2 tablespoon) in a large pot over medium high heat for about 3 minutes, stir in the Mushroom (8 ounce) and sautee for about 5 minutes
2.
Stir in the Zucchini (1 pound), Canned Crushed Tomatoes (28 ounce), Canned Diced Tomatoes (28 ounce), Italian Seasoning (1 teaspoon), and Granulated Sugar (2 tablespoon).
3.
Add the Vegetable Broth (48 fluid ounce) and stir well, taste for seasoning, and add Salt (to taste) and Ground Black Pepper (to taste).
4.
Turn the heat to high, cover pot & bring soup to a boil - add in the broken Lasagna Noodles (8 ounce) and boil for 10 minutes or until noodles are done per package instructions.
5.
Once noodles are done, turn off heat and stir in the Fresh Baby Spinach (8 ounce).
6.
Ladle soup into bowls, add a handful of Mozzarella Cheese (16 ounce), a generous scoop of Ricotta Cheese (16 ounce) and a sprinkle of Parmesan Cheese (to taste) and Fresh Basil (to taste).
Nutrition Per Serving
CALORIES
641
FAT
37.1 g
PROTEIN
33.0 g
CARBS
50.8 g
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