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Bolognese Style Lasagna Soup With Vegan Ricotta


  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Diet: Vegan

Description

Saucey lasagna bolognese gets whipped up into cozy soup and topped with the MOST delicious semi-homemade vegan ricotta cheese you have ever had. The gang's all here with plant-based ground "meat", our go-to marinara sauce, homemade vegetable stock, and that dreamy ricotta I can't stop thinking about. This is a go-to bolognese style lasagna soup recipe the whole family will love.


Ingredients

Scale

FOR THE MARINARA:

28oz. diced tomatoes

6oz. tomato paste

1 small bulb of garlic (14 small/medium cloves of varying sizes)

1/4 cup olive oil

1 1/4 tsp salt

OTHER:

16 oz "ground meat" (plant-based protein)

2 large onions, diced

1 Tbsp olive oil

1/2 tsp salt

5 cups vegetable broth

10 lasagna noodles, broken

FOR THE VEGAN WHIPPED RICOTTA:

5.5 oz plain vegan yogurt (I like Kite Hill but Forager cashewmilk yogurt is good too)

4oz plain vegan cream cheese (I like Kite Hill)


Instructions

  1. Prepare: Prepare the Marinara Sauce by blending tomatoes, garlic, olive oil, and salt at high speed for one minute.
  2. Saute: Saute the onions, olive oil, and plant-based protein over medium heat until onions are translucent. Stir often, watching closely; this step will take about 10 minutes.
  3. Stir: Stir in the marinara sauce and salt, allow to simmer for 5 minutes.
  4. Pour: Pour in the vegetable broth, stirring the mixture and raising the heat to medium-high. Allow the soup to come to a boil. About 10 minutes.
  5. Add: Stir in the broken lasagna noodles and turn down the heat to medium. Allow to cook until tender, about 20-25 minutes.
  6. Whisk: Whisk together vegan cream cheese and vegan yogurt to form the ricotta.
  7. Serve: Serve with vegan ricotta on top.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian American

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