Vegan Lasagna Soup (Stove-Top or Slow Cooker!)

connoisseurusveg.com

BELLA

subheading: FOR THE LASAGNA SOUP:

1 tablespoon olive oil (stove-top version only)

1 medium onion, diced

3 garlic cloves, minced

4 ½ cups vegetable broth

¾ cup dried brown lentils

1 teaspoon dried basil

1 teaspoon dried oregano

1 (14 ounce or 400 gram) can diced tomatoes

1 (14 ounce or 400 gram) can crushed tomatoes

8 lasagna noodles, broken into pieces

3 cups chopped spinach leaves

subheading: FOR THE VEGAN PESTO RICOTTA:

1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed

¼ cup unflavored soy or almond milk

¼ pound extra firm tofu, drained

3 to 4 tablespoons prepared vegan pesto, to taste

1 tablespoon lemon juice

Salt & pepper, to taste

Directions at connoisseurusveg.com

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