Description
A delicious and simplified version of traditional lasagna served as a comforting soup, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 bell pepper (red or yellow), diced
- 1 zucchini, chopped
- 1 can (15 ounces) crushed tomatoes
- 6 cups vegetable broth
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (plus extra for topping)
- 1/2 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Start by heating the olive oil in a large pot over medium heat. Once it’s shimmering, toss in your diced onion, and sauté until it’s translucent, about 3-5 minutes.
- Add in the minced garlic, chopped carrot, and diced bell pepper. Sauté for another 5 minutes until all the vegetables are tender and the garlic is fragrant.
- Stir in the chopped zucchini, crushed tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Bring this mixture to a gentle boil, then reduce the heat, letting it simmer for about 10 minutes.
- Gradually add the broken lasagna pieces into the broth. Cook uncovered for about 10-12 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking.
- Once the noodles are cooked, stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. Let it simmer for an additional 5 minutes over low heat.
- Serve hot, garnished with fresh basil and extra mozzarella if desired.
Notes
For healthier options, consider using whole wheat or gluten-free lasagna noodles. You can also replace ricotta with tofu for a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg