Are you looking for an easier and faster way to make lasagna? Then try this lasagna soup! The lasagna sheets become soft during cooking. You can vary enormously with the vegetables and use vegan minced meat or, for example, beans. And… you only need one pan.
This recipe is for 4 to 6 servings.
Cooking time
15 minutes
Cooking time
25 minutes
Tools
large pan
Ingredients
1 tbsp olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
400 g vegan minced meat
2 large carrots, diced
2 stalks celery, in arcs
1 red bell pepper, diced
½ zucchini, diced
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp paprika powder
2 tbsp tomato puree
2 cans of 400 g diced tomatoes
500 ml vegetable stock
200 g wholemeal lasagna sheets, cut into small pieces of about 3 × 3 cm
salt and pepper
To garnish
pine nuts
fresh basil
Preparation
- Heat the olive oil in a large pan over medium heat. Saute the onion and garlic in this.
- Add the vegan minced meat and fry for 2 minutes.
- Add the carrot, celery, red pepper and zucchini and stir everything together. Immediately add the oregano, thyme and the paprika powder and fry together for 5 to 7 minutes.
- Add the tomato paste when the vegetables are soft. Bake it for a while. Lower the heat slightly so that the vegetables do not burn.
- Add the diced tomatoes and vegetable stock. Bring to the boil and add the broken whole-wheat lasagna sheets. Cook the soup over low heat for 15 to 17 minutes until the vegetables and lasagna sheets are tender. Stir regularly.
- Season the soup to taste with salt and pepper. Serve the lasagna soup in a bowl and garnish with pine nuts and/or fresh basil.
