Craving the comforting taste of lasagna without spending hours in the kitchen? This lasagna soup brings together all the classic flavors of the beloved Italian dish in a quick and convenient form. A true delight that the whole family will love—perfect for a cozy weeknight meal!
Preparation
10
min
Cooking
15
min
Portion
6
Ingredients
- 15 ml (1 tbsp) olive oil
- 675 g (1 bag) frozen spaghetti vegetable mix (including onions, celery, carrots, bell peppers, etc.)
- 500 ml (2 cups) dry textured vegetable protein (TVP) or 454 g (1 lb) extra-lean ground meat
- 1 can (796 ml) diced tomatoes
- 1 can (650 ml) tomato sauce (Primavera or Marinara)
- 1 can (156 ml) no-salt-added tomato paste
- 1.5 L (6 cups) reduced-sodium vegetable broth
- 6 whole wheat lasagna noodles, broken into pieces
- 750 ml (3 cups) fresh spinach
Topping
90 ml (6 tbsp) tofu ricotta (or store-bought light ricotta)
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the frozen vegetables and cook for 3 to 4 minutes, stirring occasionally.
- Stir in the TVP or ground meat and cook for 2 minutes.
- Add the diced tomatoes, tomato sauce, and tomato paste. Mix well.
- Pour in the broth, bring to a boil, then reduce to medium heat.
- Add the broken lasagna noodles and cook according to the package instructions, stirring occasionally.
- Stir in the spinach at the end of cooking and let cook for 2 minutes until wilted.
- Serve hot with a spoonful of ricotta on top.
Notes
Keeps for 5 days in an airtight container in the refrigerator. Freezes for up to 3 months.
Registered Dietitian Nutritionist in Quebec City
