Vegan Lasagna Soup | Plant Based Brandon

Plant Based Brandon

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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Vegan Lasagna Soup

Serves 620 mins prep30 mins cook

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

0 servings

What you need

tbsp nutritional yeast

McCormick Gourmet™ Italian Bruschetta Seasoning Mix

tbsp italian seasoning

bunch fresh parsley

tbsp basil

yellow onion

lasagna noodles

SIGNATURE SELECTS Pasta Sauce, Traditional, Garden Vegetable

oz pasta sauce

tsp salt

cup water

zucchini

tbsp lemon juice

cup spinach

tsp black pepper

tsp garlic powder

tbsp tomato paste

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

red bell pepper

tbsp garlic

SIGNATURE SELECTS Tomatoes, with Garlic & Olive Oil, Petite Diced

oz canned diced tomatoes

Green Valley Creamery Sour Cream, Lactose Free, Organic

cup vegan sour cream

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Instructions

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.

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