Lasagna Soup
Servings: 4 people*
LENTIL SAUCE
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 1 (1 medium) onion
- 2 carrots
- 1 rib (1 rib) celery
- 3 cloves (3 cloves) garlic
- 2 tablespoons (2 tablespoons) tomato paste the thick one that comes in a tube or small can
- ½ teaspoon (½ teaspoon) rosemary
- 2 (2) bay leaves
- 8 ounces (250 grams) mushrooms grated with the large holes of a box grater
- 7 cups (1.7 liters) vegetable broth or more if necessary to reach a soupy consistency
- 24 ounces (1 bottle) (700 grams) tomato puree or passata
- 1 cup (200 grams) dried lentils green or brown
- 1 teaspoon (1 teaspoon) salt + black pepper to taste
- 3 tablespoons (3 tablespoons) balsamic vinegar or 2 tablespoons soy sauce
OTHER INGREDIENTS
- 8 -10 sheets (250 grams) lasagna noodles
- 1 cup (100 grams) parmesan shaved or grated
- 1 cup (250 grams) whole milk ricotta
- 1 handful (1 handful) basil leaves + thinly sliced scallions optional
- MAKE THE LENTIL SAUCE: Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 onion, 1 rib celery, and 2 carrots, and sauté on medium heat for 3 minutes.Add 3 cloves garlic, 2 tablespoons tomato paste, ½ teaspoon rosemary, 2 bay leaves, and 8 ounces mushrooms grated with the large holes of a box grater.Season with 1 teaspoon salt and 2 twists of pepper, and cook on medium-high heat until the mushrooms release all their water and the pot dries.
- Stir in 1 cup dried lentils (rinsed), 7 cups vegetable broth (you can add a few cups at a time), and 24 ounces (1 bottle) tomato puree.Simmer for 30 minutes or until the lentils are cooked. Then, discard the bay leaves and add 3 tablespoons balsamic vinegar. Taste and adjust for salt.Now, blend the soup until it reaches a coarse texture.Add more broth if necessary to achieve a soupy consistency.
- ADD THE NOODLES: Break 8 -10 sheets lasagna noodles into 4 or 5 pieces. Cook pieces in salted boiling water until they are very al dente.We recommend adding a tablespoon of olive oil to the water to prevent the noodles from sticking together.Drain the noodles and add them to the pot with the lentil sauce. For a soupier dish, add more broth or water.
- SERVING SUGGESTIONS: Serve in a bowl topped with a dollop of whole milk ricotta, shaved parmesan, thinly sliced scallions, fresh basil leaves, and a drizzle of extra virgin olive oil.
Servings: The lentil sauce quantities are for 8 servings. We recommend storing half away for meal prep and use the other half for this lasagna soup.
Nutrition information is an estimate for 1 serving out of 4 servings with all toppings.
SUBSTITUTIONS
Extra virgin olive oil: Substitute another vegetable oil.
Onion: Substitute 2 shallots for one onion.
Rosemary: Substitute thyme or an Italian herb mix.
Bay leaves: Substitute sage leaves.
Mushrooms: We use brown button mushrooms. Substitute white mushrooms, baby bella, portobello, or any other mushrooms.
Tomato puree: We use Italian tomato puree, also called passata. You can substitute canned crushed tomatoes, diced tomatoes, or San Marzano tomatoes.
Dried Lentils: You can use brown, green, or French dried lentils.
Balsamic vinegar: You can substitute soy or tamari sauce for balsamic vinegar.
Lasagna sheets: You can substitute any pasta.
Gluten-free: Substitute noodles for gluten-free lasagna noodles.
Vegan: Substitute non-dairy cheese for ricotta and parmesan. Lasagna noodles might contain egg, but you should be able to find egg-free ones.
STORAGE
Lasagna soup's sauce can be stored separately from noodles to maintain quality.
Store sauce in the fridge for up to 5 days or freeze for 3 months.
Always cook noodles separately to prevent them from becoming mushy during storage.
