A delightful vegan lasagna soup, featuring homemade ricotta made from almond flour, mixed with an array of vegetables, nutritional yeast, and delicious spices.
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.
