Recipes
Vegetarian Lasagna Soup
- Noodles
All the delicious flavors of a vegetarian lasagna can be found in this cozy soup. Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. Serve with a side salad or crusty bread for dipping.
Ingredients
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2 tablespoons extra-virgin olive oil
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3 ½ cups sliced cremini mushrooms
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2 cups zucchini, cut into 1/3-inch-thick half-moons
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1 tablespoon garlic paste
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3 cups water
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1 (24 ounce) jar low-sodium marinara sauce
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¼ teaspoon salt
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4 ounces lasagna noodles (about 4 to 5 noodles), preferably whole-wheat, broken into 1-inch pieces
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3 cups baby spinach
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½ cup whole-milk ricotta cheese
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¼ cup shredded low-moisture whole-milk mozzarella-and-provolone blend
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1 tablespoon grated Parmesan cheese (see Tip)
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