Name: Vegan Lasagna Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Bragg Nutritional Yeast; McCormick Gourmet™ Italian Bruschetta Seasoning Mix; O Organics Parsley, Organic; O Organics Basil; Organic Onion; SIGNATURE SELECTS Lasagna, Oven Ready; SIGNATURE SELECTS Pasta Sauce, Traditional, Garden Vegetable; Morton Iodized Salt, 26 Ounce; Talking Rain AQA Water, 9.5 pH; Gray Zucchini; Signature Farms Lemon Juice; Signature Farms Spinach; SIGNATURE SELECTS Black Pepper, Ground; El Guapo Garlic Powder; SIGNATURE SELECTS Tomoto Paste, Product; Bob's Red Mill Super-Fine Natural Almond Flour; Hot House Red Bell Peppers; Elephant Garlic; SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced; Green Valley Creamery Sour Cream, Lactose Free, Organic

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1: In a large pot, sauté the yellow onion, red bell pepper, and zucchini until tender.

2: Add the vegan ground beef and cook until browned.

3: Stir in the spinach, lasagna noodles, tomato paste, minced garlic, nutritional yeast, basil, Italian seasoning, salt, and black pepper.

4: Pour in the pasta sauce and canned diced tomatoes, and mix well.

5: Cook for about 30 minutes, stirring occasionally until the noodles are soft.

6: To make the vegan ricotta, combine almond flour, water, lemon juice, fresh parsley, nutritional yeast, salt, and garlic powder in a bowl and mix well.

7: Top the lasagna soup with the vegan ricotta before serving.

Vegan Lasagna Soup

Serves 6

20 mins prep

30 mins cook

50 mins total

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